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Creamy Pumpkin Sausage Pasta Bake
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Large skillet
  • 9x13-inch baking dish

Ingredients
  

  • 12 ounces penne pasta
  • 1 pound Italian sausage, casings removed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
  • In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon until browned. Add the diced onion and cook for 3 minutes until softened.
  • Stir in the minced garlic and cook for 1 minute. Add the pumpkin puree, heavy cream, chicken broth, sage, nutmeg, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly.
  • Remove the skillet from heat and stir in the cooked pasta along with 1 cup of mozzarella and all of the Parmesan until evenly coated.
  • Transfer the mixture to a 9x13-inch baking dish. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
  • Bake for 20 minutes until the cheese is melted and lightly golden. Let rest for 5 minutes, then sprinkle with chopped parsley before serving.

Notes

For a thicker sauce, let the pumpkin mixture simmer an extra minute or two before adding the pasta. Leftovers reheat well in a 350-degree oven covered with foil to keep the top from drying out. If you prefer a milder flavor, swap the Italian sausage for mild breakfast sausage.
Course: Main Course
Cuisine: American
Equipment: Large pot, Large skillet, 9x13-inch baking dish