Go Back

Pumpkin and Sausage Pasta Bake

A cozy and delicious baked pasta dish combining creamy pumpkin and hearty Italian sausage, topped with gooey cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauces
  • 8 oz pasta of your choice Use any pasta you prefer.
  • 1 cup pumpkin puree Canned or homemade pumpkin puree can be used.
  • 1 lb Italian sausage, cooked and crumbled Be sure to choose Halal certified sausage.
  • 1 cup ricotta cheese Adds creaminess to the dish.
  • 1 cup mozzarella cheese, shredded For topping the bake.
  • 1/2 cup Parmesan cheese, grated Enhances the flavor.
Seasonings and Extras
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste salt and pepper Adjust according to preference.
  • 2 cups spinach (optional) Can substitute with kale or other vegetables.
  • 1 tsp dried Italian herbs For extra flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  3. In a skillet over medium heat, sauté the Halal Italian sausage until thoroughly cooked. Crumble into smaller pieces and set aside.
  4. In a large bowl, combine the cooked pasta, pumpkin puree, ricotta cheese, garlic powder, onion powder, and half of the mozzarella and Parmesan cheese. Mix until well combined. Season with salt, pepper, and dried Italian herbs.
  5. Gently fold in the crumbled sausage and spinach (if using) into the pasta mixture.
Baking
  1. Transfer the mixture to the greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
  2. Bake for about 25-30 minutes or until the cheese is bubbly and golden brown.
Serving
  1. Allow the baked dish to cool for a few minutes before serving. Enjoy!

Notes

This dish stores beautifully in the fridge for 3-4 days. Consider freezing for longer storage (up to 2-3 months). Thaw in the fridge overnight before reheating.