Get ready to transform your dinner table with a mouthwatering dish that screams autumn comfort: the Pumpkin Pasta Bake with Sage and Sausage! Imagine a creamy, cheesy pasta that combines the rich, earthy flavors of pumpkin with spicy Italian sausage and aromatic sage - this isn't just another pasta recipe, it's a culinary experience that will make your taste buds dance with joy. Perfect for cozy family dinners or impressing guests, this Italian-inspired creation is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 lb Italian sausage, casings removed
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pasta bake cooks evenly and thoroughly.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- In a large skillet over medium heat, add the Italian sausage. Use a wooden spoon to break it up into small pieces as it cooks. Sauté until the sausage is browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Add the pumpkin puree to the skillet with the cooked sausage. Stir well to combine, then pour in the heavy cream. Mix until the sauce is smooth and creamy.
- Stir in the grated Parmesan cheese and chopped fresh sage. Season the mixture with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until heated through.
- In a large mixing bowl, combine the cooked pasta with the pumpkin and sausage sauce. Stir gently until the pasta is evenly coated with the sauce.
- Transfer the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly.
- If desired, sprinkle an additional 1/2 cup of grated Parmesan cheese on top for a cheesy crust.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
- Once done, remove the pasta bake from the oven and let it cool for a few minutes before serving. Garnish with additional fresh sage if desired.
- Serve warm and enjoy your delicious Pumpkin Pasta Bake with Sage and Sausage!
Tips
- • For the best flavor, use fresh sage leaves if possible - they'll provide a more vibrant taste than dried herbs. • Choose a high-quality Italian sausage for maximum flavor depth. • Make sure to drain excess fat from the sausage to prevent the dish from becoming too greasy. • Cook the pasta just until al dente, as it will continue cooking in the oven. • If you want a crispier top, switch your oven to broil for the last 2-3 minutes of cooking. • This dish can be prepared ahead of time and refrigerated before baking - just add an extra 10-15 minutes to the cooking time. • Serve with a crisp green salad or roasted vegetables to complete the meal.
Nutrition Facts
Calories: 459kcal
Carbohydrates: 48g
Protein: 29g
Fat: 37g
Saturated Fat: 18g
Cholesterol: 117mg
