Pumpkin Tomato Pasta Bake with Italian Sausage

Pasta Bake with Pumpkin Tomato Sauce

Cavatappi, browned Italian sausage, and diced tomatoes are coated in a creamy orange sauce made with plain pumpkin puree and tomato sauce. Garlic, oregano, Parmesan, and a little red pepper keep the pumpkin savory.

The pasta is boiled just shy of al dente, then baked briefly to melt scattered pockets of mozzarella. The finished casserole should be moist and spoonable, with the curls, sausage, and tomatoes still visible—not buried under a thick cheese crust.

Ingredients for Pumpkin Tomato Pasta Bake

Makes 6 generous servings. Prep: 15 minutes. Cook: about 30 minutes, plus 5 to 10 minutes to rest.

• 12 ounces cavatappi pasta (340g)
• 1 pound Italian sausage, casings removed (450g)
• 1 tablespoon olive oil, only if needed
• 1 small yellow onion, finely diced (about 150g)
• 3 garlic cloves, minced
• 1 cup plain pumpkin puree (245g), not pumpkin pie filling
• 1 can (15 ounces) tomato sauce (425g)
• 1 can (14.5 ounces) diced tomatoes, drained
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, or to taste
• Kosher salt and black pepper, to taste
• 3/4 cup grated Parmesan (about 75g), divided
• 1 cup shredded low-moisture mozzarella (about 115g)
• 2 tablespoons chopped parsley or basil, divided

Cavatappi catches the sauce in its curls, but penne or rigatoni will also work. Choose mild or hot Italian sausage according to how much heat you want.

How to Make Pumpkin Tomato Pasta Bake

1. Prepare the oven and dish: Preheat the oven to 400°F (205°C). Lightly grease a 9-by-13-inch baking dish. Bring a large pot of well-salted water to a boil.
2. Boil the pasta: Cook the cavatappi 1 to 2 minutes less than the package’s al dente time, usually about 7 to 9 minutes. It should bend but still have a firm center. Reserve 1/4 cup pasta water, then drain without rinsing.
3. Brown the sausage: Crumble the sausage into a large deep skillet or Dutch oven over medium-high heat. Cook for about 8 to 10 minutes, breaking it into uneven crumbles, until browned and fully cooked. Reduce the heat to medium. Add the olive oil only if the skillet is dry, then add the onion and cook until softened. Stir in the garlic for the final 30 seconds.
4. Simmer the sauce: Stir in the pumpkin puree, tomato sauce, drained diced tomatoes, broth, cream, oregano, red pepper flakes, salt, and black pepper. Reduce the heat to medium-low and simmer gently for 5 to 7 minutes, stirring often. The sauce should coat a spoon but still flow easily, with visible tomato pieces. Taste and adjust the seasoning. If it looks too thick to coat the pasta generously, stir in reserved pasta water, up to 1/4 cup.
5. Combine: Remove the skillet from the heat. Fold in the drained pasta, 1/2 cup Parmesan, and most of the herbs until the noodles are coated and the sausage and tomatoes are distributed throughout. Transfer to the baking dish and spread loosely without pressing the pasta down.
6. Add the cheese: Scatter the mozzarella in irregular patches and sprinkle with the remaining 1/4 cup Parmesan. Leave plenty of pasta, sausage, and tomato visible.
7. Bake and rest: Bake uncovered for 15 to 18 minutes, checking at 15 minutes. The edges should bubble, and the cheese should be melted with a few light golden spots. Rest for 5 to 10 minutes, then scatter over the remaining herbs and spoon into portions.

Why the Sauce Should Be Slightly Loose

The pasta continues absorbing liquid as it bakes and rests. Before it goes into the oven, the sauce should cling to the curls and pool lightly between them. If it looks thick in the skillet, loosen it with a little reserved pasta water; if the tomatoes have left it watery, let it simmer gently before adding the pasta.

The short oven time is a finishing bake for pasta that has already been boiled. Dry pasta needs a different amount of liquid and a much longer bake.

Pumpkin Tomato Pasta Bake Variations

Chicken or turkey sausage: Use 1 pound in place of pork Italian sausage. Add olive oil if the skillet is dry, and cook raw poultry sausage fully to 165°F (75°C) before making the sauce.

Vegetarian: Omit the sausage, sauté 8 ounces sliced mushrooms with the onion, and use vegetable broth. Season the sauce well, since the mushrooms will not contribute the seasoning found in Italian sausage.

Serving and Storage

Serve with a crisp green salad or roasted broccoli. For another pasta dinner, try Easy Pasta Carbonara (No Egg).

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. The pasta will soften somewhat as it sits. Reheat individual portions loosely covered in the microwave with a tablespoon of water or broth, stirring once if possible, until hot. To reheat in the oven, cover the baking dish and warm at 350°F (175°C) until hot, adding a splash of broth if the pasta looks dry.

To prep ahead, cook the pasta and make the sauce separately, then combine and bake shortly before serving. Holding the assembled casserole for too long can leave the pasta soft and the sauce less loose. Freezing is not the first choice because the cooked pasta and creamy sauce may change texture after thawing.

Nutrition

Approximate nutrition per serving, based on 6 servings: 670 calories, 32g protein, 34g fat, and 57g carbohydrates. Estimated values per 100g: 180 calories, 9g protein, 9g fat, and 15g carbohydrates. Values vary with the sausage, cheese, and final moisture of the casserole.