This sausage and pumpkin baked ziti has everything a cozy fall dinner needs: savory Italian sausage, tender pasta, a creamy pumpkin sauce, and plenty of melted cheese. Garlic, sage, and Parmesan give the pumpkin a rich, savory flavor, while little pockets of ricotta make every scoop extra comforting.
If you love my Spicy Pumpkin Vodka Rigatoni or Million Dollar Sausage Gnocchi Soup, this cheesy pumpkin pasta bake belongs on your fall dinner list. Serve it with warm garlic bread and a simple salad for an easy meal that feels special enough for Sunday dinner.
More Baked Pasta Dinners To Make
Why You’ll Love This Sausage and Pumpkin Baked Ziti
- Savory pumpkin flavor. Italian sausage, garlic, sage, and cheese balance the pumpkin beautifully.
- Creamy underneath, golden on top. The pasta bakes in a generous amount of sauce beneath a layer of mozzarella.
- Perfect for sharing. One 9-by-13-inch baking dish makes about eight servings.
- Easy to prepare ahead. Assemble the casserole earlier in the day and bake it when you’re ready for dinner.
- A change from red sauce. This pumpkin baked ziti skips the marinara for a creamy, savory fall sauce.
Ingredients You’ll Need
Pasta and Sausage
- 1 pound dry ziti
- 1 tablespoon olive oil
- 1 pound bulk Italian pork sausage, mild or hot (I always choose hot)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried rubbed sage
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
Pumpkin Sauce
- 1 can (15 ounces) plain pumpkin purée
- 1½ cups low-sodium chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese, divided
- ½ teaspoon kosher salt, plus more for the pasta water and to taste
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg, optional
Cheese Layers
- 1 cup whole-milk ricotta
- 2½ cups freshly shredded low-moisture mozzarella, divided
- Chopped fresh parsley or sage, optional, for serving
Use plain pumpkin purée. Pumpkin pie filling contains sweeteners and spices that will change the flavor of this savory pasta bake.
Choose your sausage. Mild Italian sausage keeps this family-friendly, while hot Italian sausage adds a little heat against the creamy pumpkin sauce.
Shred the cheese yourself when possible. Freshly shredded mozzarella melts smoothly, and freshly grated Parmesan blends easily into the sauce.
How to Make Sausage and Pumpkin Baked Ziti
1. Prepare the Oven and Pasta
Preheat the oven to 375°F. Lightly grease a deep 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the ziti about 2 minutes less than the package’s al dente cooking time. Reserve 1 cup of pasta water, then drain.
The pasta will finish cooking in the oven, so it should still have a firm bite.
2. Brown the Sausage
Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the sausage and onion. Cook for 8–10 minutes, breaking the sausage into small pieces, until the sausage is cooked through and the onion is softened. Drain excess grease, leaving about 1 tablespoon in the pan.
Stir in the garlic, sage, Italian seasoning, and optional red pepper flakes. Cook for 30–60 seconds, just until fragrant.
3. Make the Creamy Pumpkin Sauce
Reduce the heat to medium-low. Stir in the pumpkin purée, chicken broth, heavy cream, salt, pepper, and optional nutmeg.
Simmer gently for 3–5 minutes, stirring occasionally, until smooth and combined. Remove from the heat and stir in ½ cup of the Parmesan.
Taste the sauce and adjust the seasoning. The amount of salt needed will depend on your sausage, broth, and cheese.
4. Add the Pasta
Fold the drained ziti into the sausage and pumpkin sauce.
The mixture should look generously sauced and slightly loose. If it seems thick, stir in reserved pasta water a little at a time, starting with ¼ cup.
Stir in 1 cup of the mozzarella.
5. Assemble the Baked Ziti
Spread half the pasta mixture in the prepared baking dish. Drop half the ricotta over the pasta in small spoonfuls.
Repeat with the remaining pasta and ricotta. Sprinkle with the remaining 1½ cups mozzarella and ¼ cup Parmesan.
6. Bake Until Bubbling
Cover with foil, tenting it slightly so it doesn’t stick to the cheese.
Bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce bubbles around the edges and the cheese melts.
For a more golden top, broil briefly, watching closely.
7. Rest and Serve
Let the baked ziti rest for 10 minutes before serving. Finish with a little chopped parsley or sage, if desired.
More Easy Fall Dinner Ideas
Tips for the Best Pumpkin Baked Ziti
Keep the sauce loose. Pasta absorbs moisture as it bakes. A slightly loose sauce helps keep the finished casserole creamy.
Undercook the pasta before baking. Fully cooked pasta can become too soft after another half hour in the oven.
Don’t overdo the nutmeg. A small pinch adds warmth without overpowering the sausage, sage, and Parmesan.
Leave the ricotta in little pockets. Small spoonfuls give you creamy bites throughout the casserole.
Let it rest. Ten minutes gives the sauce time to settle so the ziti is easier to serve.
Easy Variations
- Add spinach: Stir a few handfuls of fresh baby spinach into the hot sauce until wilted before adding the pasta.
- Use another pasta shape: Penne or rigatoni works well in place of ziti.
- Add mushrooms: Brown 8 ounces of sliced mushrooms with the sausage and onion, allowing their moisture to cook off.
- Make it spicier: Use hot Italian sausage and include the crushed red pepper flakes.
- Skip the ricotta: Leave out the ricotta for a simpler, mozzarella-topped pumpkin pasta bake.
What to Serve with Sausage and Pumpkin Baked Ziti
Serve this rich, cheesy pasta with a crisp green salad, roasted broccoli, or sautéed green beans. Garlic bread or warm Italian bread is perfect for catching any extra pumpkin sauce.
For another cozy dinner to add to your weekly menu, try my Cowboy Butter Chicken Pasta or Crockpot Marry Me Chicken Meatballs.
Creamy Sausage and Pumpkin Baked Ziti
Creamy sausage and pumpkin baked ziti made with savory Italian sausage, pumpkin sage sauce, ricotta, mozzarella, and Parmesan. This cheesy fall pasta bake makes a comforting family dinner and can be assembled ahead.
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: ITALIAN INSPIRED
Ingredients
- 1 pound dry ziti
- 1 tablespoon olive oil
- 1 pound bulk Italian pork sausage, mild or hot
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried rubbed sage
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 1 can (15 ounces) plain pumpkin purée
- 1½ cups low-sodium chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese, divided
- ½ teaspoon kosher salt, plus more for pasta water and to taste
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg, optional
- 1 cup whole-milk ricotta cheese
- 2½ cups shredded low-moisture mozzarella cheese, divided
- Chopped fresh parsley or sage, optional, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a deep 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the ziti for 2 minutes less than the package’s al dente cooking time. Reserve 1 cup of pasta water, then drain.
- Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and onion. Cook for 8–10 minutes, breaking the sausage into small pieces, until cooked through and the onion is softened. Drain excess grease, leaving about 1 tablespoon in the pan.
- Add the garlic, sage, Italian seasoning, and optional crushed red pepper flakes. Cook for 30–60 seconds, stirring, until fragrant.
- Reduce the heat to medium-low. Stir in the pumpkin purée, chicken broth, heavy cream, salt, black pepper, and optional nutmeg. Simmer gently for 3–5 minutes, stirring occasionally, until smooth and combined.
- Remove from the heat and stir in ½ cup Parmesan. Taste and adjust the seasoning.
- Fold the drained pasta into the sauce. If the mixture looks thick, add reserved pasta water a little at a time, starting with ¼ cup. The pasta should be generously coated in a slightly loose sauce. Stir in 1 cup mozzarella.
- Spread half the pasta mixture in the prepared baking dish. Dot with half the ricotta. Repeat with the remaining pasta mixture and ricotta.
- Sprinkle with the remaining 1½ cups mozzarella and ¼ cup Parmesan. Cover with foil, tenting it slightly to prevent it from touching the cheese.
- Bake covered for 20 minutes. Uncover and bake for another 10–15 minutes, until the sauce bubbles around the edges and the cheese is melted. For a more golden top, broil briefly, watching closely.
- Let rest for 10 minutes before serving. Garnish with a little chopped parsley or sage, if desired.
Notes
- Pumpkin: Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Pasta: Penne or rigatoni can replace the ziti. Undercook the pasta slightly before baking so it holds its shape.
- Sauce: Keep the pasta mixture slightly loose before baking because the pasta will absorb sauce in the oven.
- Sausage: Use mild Italian sausage for a gentler flavor or hot Italian sausage for extra heat.
- Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate promptly. Use a baking dish suitable for refrigerator-to-oven use. Bake covered at 375°F for 30–40 minutes, then uncover and continue baking until bubbling and the center reaches 165°F.
- Storage: Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days.
- Freezing: Freeze individual portions for up to 2 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Add a splash of broth or milk, cover, and reheat until the center reaches 165°F.
Make-Ahead Instructions
Assemble the casserole up to 24 hours ahead, cover, and refrigerate promptly.
Bake in a dish suitable for refrigerator-to-oven use, keeping it covered for the first 30–40 minutes. Uncover and continue baking until bubbling and heated to 165°F in the center. A cold casserole will take longer than one assembled with warm ingredients.
How to Store and Reheat
Refrigerator: Divide leftovers into shallow, airtight containers and refrigerate within 2 hours. Use within 3–4 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating: Add a splash of broth or milk to loosen the sauce. Cover and warm in a 350°F oven, or microwave individual portions, until the center reaches 165°F.
Frequently Asked Questions
Does pumpkin baked ziti taste sweet?
This is a savory pumpkin pasta recipe with no added sugar. Pumpkin brings a mild natural sweetness, but Italian sausage, garlic, sage, and Parmesan balance it with rich, savory flavor.
Can I use homemade pumpkin purée?
Yes. Use about 1¾ cups thick, smooth pumpkin purée. If your homemade purée is watery, strain it first so it doesn’t thin the sauce too much.
Can I make this without ricotta?
Yes. Omit the ricotta and assemble the casserole with the pasta mixture, mozzarella, and Parmesan as directed.
Can I use penne instead of ziti?
Absolutely. Penne and rigatoni both hold the creamy pumpkin sauce well. Use the same weight of dry pasta and undercook it slightly before baking.
Why is my baked ziti dry?
The pasta may have been fully cooked before baking, the sauce may have been too thick, or the casserole may have baked uncovered for too long. Start with slightly undercooked pasta and a generously sauced mixture, then keep it covered for the first part of baking.
A Cozy Fall Pasta Dinner
With creamy pumpkin sauce, savory sausage, and a golden blanket of cheese, this sausage and pumpkin baked ziti is an easy way to bring fall flavor to the dinner table. Add a salad, slice some bread, and dinner is ready to share.
If you’re planning more comfort food dinners, save my Spicy Pumpkin Vodka Rigatoni and Million Dollar Sausage Gnocchi Soup for another night.
