Pumpkin and Sausage Pasta Bake
A comforting and flavorful pasta bake featuring sweet pumpkin, hearty Italian sausage, and gooey cheese, perfect for cozy family dinners or festive gatherings.
Ingredients
Main Ingredients
- 8 ounces rigatoni pasta Or ziti, any hearty pasta works; select a quality brand.
- 1 pound bulk sweet Italian sausage Fresh is best; substitute with turkey or chicken for a lighter option.
- 1 cup chopped onions Yellow or white onions add sweet depth.
- 4 cloves garlic Minced, fresh garlic is preferred for aroma.
- 1 teaspoon roasted chicken base Enhances flavor without too much salt.
- 1 cup water Just enough to dilute and balance flavors.
- 1 15-ounce can pure pumpkin Choose 100% pure pumpkin, not spiced filling.
- ½ teaspoon dried ground sage Balances the flavors of the pumpkin.
- 1 cup half and half Substitute with heavy cream or evaporated milk if preferred.
- ½ cup grated Parmesan cheese Choose good quality for best flavor.
- 1 cup shredded mozzarella cheese Divided for layering and topping.
- to taste salt and pepper Essential for enhancing flavors.
- to taste chopped fresh parsley Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Spray a 3 or 4-quart baking dish with cooking spray.
Cooking
- Bring a large pot of salted water to a boil, then cook the rigatoni for 2 minutes less than the package directions. Drain and set aside.
- In a large skillet, brown the sausage over medium-high heat until lightly browned, about 5-7 minutes. Transfer to a plate lined with paper towels to drain.
- Reduce heat to medium-low. Add chopped onions to the skillet and sauté until softened, about 3-5 minutes. Stir in minced garlic and sauté for another minute.
- Combine the roasted chicken base and water, add it to the skillet along with pumpkin and sage. Season with salt and pepper, then bring to a boil and simmer for 5 minutes.
- Stir in half and half along with the cooked sausage, simmer gently for another 5 minutes.
- Carefully add the cooked rigatoni to the sauce, gently stirring to combine.
- Spoon half of the pasta mixture into the prepared baking dish. Sprinkle half of the Parmesan and half of the mozzarella cheese over it. Repeat with the remaining pasta followed by the remaining cheeses.
- Bake for about 20 minutes, or until the sauce is bubbly and the cheese has melted and is golden.
- Sprinkle with chopped parsley if desired. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F for 15-20 minutes.