This oven-baked pasta is the epitome of cold weather comfort food. It is so creamy and with flavors of pumpkin, sage, Italian sausage, Parmesan cheese, and cracked black pepper you will fall in love.

So let’s dig into this pan of hot, bubbly, cheesy pasta! You with me?

I had such a hard time naming this recipe! I wanted to keep it simple but it has so many delicious fall flavors that I wanted to include them ALL. It started as a simple pumpkin pasta bake but then I added fresh sage and spicy Italian sausage. And then cheese! Every pasta needs cheese and parmesan was the clear choice because of it’s nuttiness.

It still felt like it needed something so I added a healthy dose of cracked black pepper which gives it a peppery bite. Now you can see my predicament. By the end of it this pasta bake was now a Pumpkin, Sage, Sausage, Parmesan, and Black Pepper Pasta Bake. A little too long winded. But don’t underestimate the amount of flavor that is in this recipe.

For another delicious pasta bake, try this Chicken Bacon Ranch Casserole!

Pumpkin Pasta Bake Ingredients

• Penne Pasta- You can also use other pasta shapes (just don’t use long types like spaghetti and Fettuccini)
• Italian Sausage- I used chicken sausage but any variety works.
• Diced Onion and Minced Garlic
• Chicken Broth- You can also use vegetable broth and even low sodium varieties.
• Pumpkin Puree- Make sure you don’t accidentally buy pumpkin pie filling, we want unsalted pumpkin puree.
• Italian Seasoning
• Fresh Sage- Fresh is the best, I don’t recommend subbing this out for dried sage.
• Cracked Black Pepper and Salt
• Cream Cheese- Full fat works the best. I noticed reduced fat had a tendency to separate the sauce.
• Heavy Whipping Cream
• Parmesan Cheese

How to Make Pumpkin Pasta Bake with Sage and Sausage

This pasta bake does require a few steps before you can throw this in the oven, but don’t worry they are easy.

1. Bring a pot of salted water to a boil and cook your pasta for 8 minutes. We want it slightly underdone because it will continue to bake in the oven.
2. Brown your sausage and then sauté your onions and garlic in the reserved grease.
3. Add the cooked sausage, broth, pumpkin, Italian seasoning, sage, pepper and salt. Simmer and reduce.
4. Whisk in the cream cheese, cream, and part of the Parmesan cheese until thickened.
5. Add your partially cooked noodles to the sauce. Pour into your baking pan, top with the parmesan cheese, and pop it in the oven.

By the time the dishes are washed and the table is set, your pasta will be ready to eat!

A Special Topping: How to Make Fried Sage

Sage can be very pungent if you eat it raw. I recommend shallow frying it in a pan. This adds for a crunchy delicious topping!

All you need to do is heat 1/4 cup of olive oil in a small skillet over medium-high heat until hot. Drop a few sage leaves in at a time until they crisp up (about 5-6 seconds). Transfer to a paper towel covered dish. Crumble on top of your pasta when you are ready to serve.

Can You Freeze This Pumpkin Pasta Bake?

YES! This extends it’s shelf life exponentially and means you can enjoy it on busy days, lazy days, or take it to your neighbor. It will keep for up to 3 months if prepared and stored properly:

1. Fully assemble (but do not bake) your pasta bake in an aluminum baking pan. Cover it with aluminum foil and then plastic wrap to keep the air from getting in. Freeze.
2. When you are ready to eat it, thaw in the refrigerator overnight (do not thaw it out at room temperature).
3. Bake the pasta dish as specified in the recipe card below.

TIP: Write in permanent marker the name of the dish, date it was made, and cooking instructions. There is nothing worse than a freezer full of unknown food.

More Pumpkin Recipes

• Maple Pumpkin Fruit Dip
• Pumpkin Pie Dip
• 3 Ingredient Pumpkin Muffins
• Marshmallow Pumpkin Milkshake

Craving More Fall Inspired Recipes?

• Chicken Alfredo Soup
• Apple Butter BBQ Pork Sliders
• Pecan Upside Down Cake
• Caramel Apple Pie Dip
• Pecan Pie Dip
• Apple Crumble Tart
• Butterscotch Chocolate Chip Cookies

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