When fall rolls in and pumpkins take over the farmers’ market (and our Instagram feeds), it’s the perfect time to try something that goes beyond pie and lattes—Pumpkin Baked Ziti. This dish is the definition of fall comfort food: creamy pumpkin sauce infused with sage and nutmeg, savory sausage, and tender pasta baked until golden and bubbly.

It’s hearty enough to feed a hungry family but elegant enough to serve at a dinner party. The pumpkin adds a subtle sweetness that pairs beautifully with the herby sausage, and the Parmesan topping delivers that irresistible baked-pasta crust. Even better, this recipe is a little unexpected—guests may not guess there’s pumpkin in the sauce, but they’ll definitely ask for seconds.

Whether you’re trying to squeeze in a weeknight meal before soccer practice, planning a cozy date night, or just want to bring a little seasonal magic to your table, this pasta delivers big on flavor and comfort without keeping you in the kitchen all night.

Why You’ll Love This Pumpkin Baked Ziti

A creamy pumpkin pasta that’s both savory and satisfying.
Combines the coziness of baked pasta with a seasonal twist.
Perfect for potlucks, family dinners, or make-ahead meals.

Ingredients

340 g (12 oz) ziti or rigatoni, cooked al dente
450 g (1 lb) sage sausage (or sweet Italian sausage)
70 g (1/2 medium) onion, diced
2 cloves garlic, minced
1 bay leaf
4 fresh sage leaves, chopped
1/2 tsp (1.5 g) ground nutmeg
1/4 tsp (0.5 g) red pepper flakes
Pinch of cinnamon
120 ml (1/2 cup) dry white wine (such as Chardonnay)
240 ml (1 cup) vegetable stock
425 g (15 oz) canned pumpkin puree
Salt and pepper, to taste
25 g (1/4 cup) finely grated Parmesan cheese

Steps

Preheat oven to 175°C (350°F). Cook pasta to just al dente, drain, and set aside.
In a large skillet, cook sausage over medium-high heat for 6–8 minutes until browned. Transfer to a bowl.
In the same skillet, sauté onion, garlic, and bay leaf for 3 minutes until onion is translucent.
Add sage, nutmeg, red pepper flakes, cinnamon, salt, and pepper. Cook 1 minute.
Pour in wine and cook for 2–3 minutes until reduced by half.
Stir in vegetable stock and pumpkin puree, mixing until sauce slightly thickens.
Return sausage to skillet, stir well.
In a large bowl, toss pasta with pumpkin-sausage sauce.
Transfer to skillet or baking dish, sprinkle Parmesan on top.
Bake uncovered for 25–35 minutes until bubbly and lightly golden.

Cooking Tips

If your sausage releases a lot of fat, drain some before adding the onion, but keep a little for flavor. For a creamier sauce, stir in a splash of heavy cream before baking—especially if you want to lean into the creamy pumpkin pasta vibe.

To make ahead, prepare up to the baking step, cover, and refrigerate. When ready to bake, add 5–10 extra minutes to the cooking time.

Personal Story

I first made this baked pasta with sausage for a fall dinner with friends. I’d been on a pumpkin kick (don’t judge), but I wanted something more savory than sweet. The result? Silence at the table except for the sound of forks scraping plates. One friend even asked for a container to take home “for breakfast,” which I took as the highest compliment.

Now it’s a seasonal tradition in my house, right alongside apple cider and pumpkin bread.

What to Serve With Pumpkin Baked Ziti

A crisp green salad with vinaigrette balances the richness, while garlic bread or focaccia is perfect for scooping up sauce. If you’re serving wine, a Chardonnay or Pinot Noir pairs beautifully.

For a cozy dinner, serve with roasted Brussels sprouts or green beans. If it’s a party spread, keep it rustic with a charcuterie board and this ziti as the main attraction.

How to Store

Cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. To freeze, wrap portions tightly in foil and store in a freezer bag for up to 3 months.

Reheat in the oven at 175°C (350°F) until warmed through, adding a splash of stock if the pasta seems dry.

FAQs

Can I use a different sausage?

Yes—chicken sausage or spicy Italian sausage works well in this baked pasta with sausage.

Can I make it vegetarian?

Swap sausage for sautéed mushrooms and add a pinch more sage for depth.

Do I have to use wine?

No—replace with extra vegetable stock if preferred.

Can I use fresh pumpkin puree?

Absolutely. Just be sure to drain any excess liquid before adding.

Final Thoughts

This Pumpkin Baked Ziti is everything we love about autumn—warm, rich, a little unexpected, and irresistibly comforting. Whether you serve it at a big family table or savor it with just a glass of wine and a blanket, it’s bound to become your go-to fall comfort food.

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