Pumpkin Pasta Bake
This hearty Pumpkin Pasta Bake is Italian sausage, fresh sage, and pasta that is coated in a pumpkin parmesan cream sauce. It's easy, freezer-friendly, and the perfect fall flavored dinner.
EQUIPMENT
- Large Stock Pot - 6 qt or larger
- 9x13 baking dish - I used a ceramic Staub
- Shallow Skillet
INGREDIENTS
- 16 ounces Penne pasta - or other similar shaped pasta
- 1 pound Italian sausage - chicken or pork
- 1 medium white onion - diced small
- 3-4 cloves garlic - minced or grated
- 2 ½ cups vegetable broth - or stock
- 12 ounces pumpkin puree - 100% organic
- 2 teaspoons Italian seasoning
- 1 tablespoon fresh sage leaves - finely chopped
- 1 teaspoon black pepper - freshly cracked
- ½ teaspoon salt
- 4 ounces cream cheese - full fat
- ¾ cup heavy whipping cream
- 1 ½ cups parmesan cheese - freshly grated
- 8 fresh sage leaves - pan fried for garnish
INSTRUCTIONS
- Preheat oven to 375 °F and lightly grease a 9×13-inch baking dish.
- Cook the penne pasta in salted boiling water for 8 minutes (or 2 minutes shy of al dente). Drain without rinsing and set aside.
- In a large pot, brown the Italian sausage with diced onion and minced garlic until crumbled and cooked through, 5 to 10 minutes. Drain away any excess grease before moving on.
- Add vegetable broth, pumpkin puree, Italian seasoning, chopped sage, black pepper, and salt. Stir to combine and bring to a boil. Reduce heat to medium and whisk in cream cheese until melted, then gradually pour in heavy cream while whisking continuously until combined.
- Whisk in 1 cup of parmesan cheese until the sauce thickens slightly. Fold in the partially cooked penne pasta until they're evenly coated in the sauce. NOTE: Stop here if you don't want to bake the pasta. Just top each individual serving with more parmesan cheese.
- Transfer to the prepared dish and top with remaining ½ cup of parmesan cheese. Cover with aluminum foil and bake 25 minutes.
- Uncover and bake an additional 10 minutes more. Once removed from the oven, allow the pasta bake to rest 10 to 15 minutes.
- Meanwhile, heat ¼ cup olive oil in a small skillet over medium heat. Drop in the sage leaves and fry for 5 to 6 seconds. Transfer the fried sage to a paper towel-lined plate.
- Serve the Pumpkin Pasta Bake and top each plate with crumbled fried sage.
VIDEO
RECIPE NOTES
STORING INFORMATION
- Refrigerated, covered or in an airtight container, for up to 7 days.
- Frozen, covered or in an airtight container, for up to 3 months.
- Reheat leftovers in the oven or microwave until warm.
HOW TO FREEZE AND BAKE LATER
- 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.
- When you are ready to eat it, thaw in the refrigerator overnight (do not thaw it out at room temperature).
- Bake the pasta dish as specified in the recipe card below.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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