This easy Pumpkin Pasta Bake is the epitome of cold weather comfort food. It is so creamy with flavors of pumpkin, sage, Italian sausage, Parmesan cheese, and cracked black pepper. Let's dig into this pan of hot, bubbly, cheesy pasta!
Preheat oven to 375 °F. Lightly grease a 9x13 baking dish with nonstick cooking spray.
Bring a large pot of heavily salted water to a boil. Add the Penne pasta and cook for 2 minutes less than al dente (about 8 minutes).
Strain the partially cooked pasta from the water. Do not rinse and set aside.
In another large pot, brown the Italian sausage with the diced onion and minced garlic until cooked and crumbled (about 5 to 10 minutes). Drain away and discard the excess grease.
To the Italian sausage mixture add the vegetable broth, canned pumpkin puree, Italian seasoning, finely chopped sage leaves, freshly cracked black pepper, and salt.
Stir everything together until well combined while bringing the mixture to a rolling boil.
Whisk in the cream cheese until it has melted and combined into the sauce.
Slowly pour in the heavy whipping cream while continually whisking the sauce.
Add 1 cup of the freshly grated parmesan cheese. Continue to whisk until the sauce simmers and becomes slightly thickened.
Add the partially cooked Penne pasta and stir until everything is evenly coated.
Transfer pumpkin pasta to the prepared baking dish and top with the remaining ½ cup of freshly grated parmesan cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the aluminum foil and continue to bake uncovered for an additional 10 minutes.
Remove from oven and allow the Pumpkin Pasta Bake to rest for 10 to 15 minutes.
As the pumpkin pasta rests, pan fry the fresh sage leaves. Start by heating a 1/4 cup of olive oil in a small skillet over medium heat until hot.
Drop a few sage leaves in at a time until they crisp up (about 5-6 seconds). Transfer them to a paper towel covered dish once fried.
Scoop the Pumpkin Pasta Bake onto plates and crumble fried sage leaves over the top before serving.
Video
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 microwave for 30 seconds to 1 minute or until warm.
Freezing and Baking Later Information:
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.
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.
Nutrition
Calories: 375kcal
Keyword BAKED PASTA, BAKED PUMPKIN PASTA, CREAMY PUMPKIN PASTA, PASTA BAKE, PUMPKIN PASTA, PUMPKIN PASTA BAKE