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Cheesy Pumpkin Pasta Bake

Cheesy pumpkin pasta bake with rigatoni simmered in a creamy pumpkin sauce, then baked until the mozzarella-parmesan top is bubbly and golden. Overhead casserole visuals make the rich pumpkin cream sauce and crust-ready cheese easy to spot.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or ziti
  • 1 lb rigatoni or ziti Use rigatoni or ziti for sturdy ridges that hold sauce.
Italian sausage base
  • 1 lb Italian sausage Brown and drain to keep the bake from becoming greasy.
Aromatics
  • 1 onion Dice small for even sweetness in the sauce.
  • 4 cloves garlic Minced for quick dispersal during sautéing.
Pumpkin cream sauce
  • 1 can (15 oz) pumpkin puree Use canned pumpkin puree for consistent texture.
  • 1 cup heavy cream Provides the rich, creamy body.
  • 1 cup chicken broth Helps loosen the sauce for tossing with pasta.
Seasonings
  • 1 tsp Italian seasoning Classic savory Italian flavor layer.
  • 0.5 tsp nutmeg Use nutmeg for warm, pumpkin-friendly spice.
  • 0.25 tsp cayenne Adds gentle heat—adjust to taste.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Cheese topping
  • 2 cups shredded mozzarella Scatter for melty, golden coverage.
  • 1 cup parmesan Grates for browning and a savory crust.
Garnish
  • 1 Fresh sage or basil for garnish Optional but adds fresh herb aroma right before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and par-cook pasta
  1. Preheat oven to 375°F. Cook rigatoni or ziti 2 minutes less than al dente so it finishes cooking while the bake sets up.
Brown sausage and sauté aromatics
  1. Brown Italian sausage in a large oven-safe skillet, then drain the fat. Add diced onion and cook 4 minutes until softened, then add minced garlic and cook 1 minute until fragrant.
Simmer the pumpkin cream sauce
  1. Stir in pumpkin puree, heavy cream, chicken broth, Italian seasoning, nutmeg, and cayenne. Simmer for 5 minutes until the sauce looks smooth and slightly thickened.
Combine and prepare for baking
  1. Season with salt and pepper to taste, then toss in the cooked pasta. The pasta should be evenly coated and glossy.
Add cheese and bake
  1. Scatter shredded mozzarella and grated parmesan over the top. Bake 25-30 minutes at 375°F until bubbling in the center and golden on top.
Finish and garnish
  1. Garnish with fresh sage or basil. Let it rest briefly before serving for cleaner slices and a more cohesive cheese crust.

Notes

Pro tip: undercook the pasta by exactly 2 minutes so it won’t turn mushy during the bake—look for sauce that clings to the pasta before topping with cheese. Refrigerate leftovers in an airtight container up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the cream can separate after thawing. Dietary swap: use a plant-based cream and mozzarella substitute if you want a dairy-free version, but expect a slightly different browning texture.