The baked pasta with pumpkin and sausage is a fall first course rich in flavor, perfect when craving something warm and hearty. The sweetness of the pumpkin pairs perfectly with the bold taste of the sausage, while the béchamel and mozzarella make the whole dish soft and stretchy, as any good baked pasta should be.
You can prepare the dish with any pasta shape you prefer: penne, rigatoni, shells, or even egg pasta like tagliatelle and garganelli. Baked pasta with pumpkin and sausage is a versatile and practical recipe, also ideal to make in advance: just assemble it, store it in the fridge, and bake it before serving.
If you love pumpkin recipes, check out this collection of pumpkin first courses; for more baked pasta ideas, I recommend the special dedicated to easy and tasty baked pastas. And if you like this flavor combination, also try the pumpkin and sausage risotto, creamy and irresistible.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 663.15 (Kcal)
- Carbohydrates 46.15 (g) of which sugars 7.50 (g)
- Proteins 31.02 (g)
- Fat 40.16 (g) of which saturated 13.33 (g)of which unsaturated 6.71 (g)
- Fibers 3.14 (g)
- Sodium 1,252.80 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pasta with Pumpkin and Sausage
If you are celiac, in addition to using gluten-free pasta and gluten-free béchamel, make sure that the sausage also has the label “gluten-free”.
- 12.7 oz pasta (for me gluten-free)
- 7 oz sausage
- 1.54 lbs pumpkin (weighed without peel and seeds)
- 1/2 onion
- 1/2 cup dry white wine
- 200 ml béchamel (for me gluten-free)
- 7 oz mozzarella
- 4 tbsps Parmigiano Reggiano DOP (grated)
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan non-stick with lid
- 1 Pot
- 1 Baking dish 11×8.5 inches approximately
How to Prepare Baked Pasta with Pumpkin and Sausage
To prepare the baked pasta with pumpkin and sausage, start by cleaning the pumpkin: remove the peel and seeds, then cut it into cubes (1) and set aside. You can use any variety of pumpkin you prefer. Finely chop the onion and lightly sauté it in a pan with the oil (2). Then add the sausage, without the casing, and crumble it well with a spoon (3). Let it brown for 3-4 minutes until it takes on color.
Then turn the heat up to high and deglaze with the white wine (4). Let it evaporate well, then lower the heat to medium and add the pumpkin (5). Salt, pepper, and let it flavor for a couple of minutes, stirring often. Then wet everything with half a cup of hot water or vegetable broth (6).
Cover with the lid and cook over medium heat for 10-15 minutes (7), stirring occasionally. The sauce is ready when the water is mostly evaporated and the pumpkin is tender and falls apart easily (8). Meanwhile, cut the mozzarella into cubes (9) and cook the pasta in plenty of salted water.
Drain it very al dente and transfer it to the pan (10) without turning the heat back on. Mix thoroughly to season the pasta well, then add half of the béchamel (11). Mix carefully to combine it with the pasta. Transfer half of the pasta to an oven baking dish, forming a first layer; season it with some parmesan and half of the mozzarella (12).
Then form a second layer of pasta, which you will garnish with the remaining béchamel (13). Complete with the remaining parmesan and mozzarella (14). Bake the baked pasta with pumpkin and sausage in a preheated oven at 392°F for 25-30 minutes, until the surface is gratinated (15).
Take it out of the oven and let it sit for 5 minutes: this way it will be easier to cut. Serve the baked pasta with pumpkin and sausage immediately.
Storage
If there are leftovers, you can store the baked pasta in the refrigerator for a couple of days. Just reheat it briefly in the oven or microwave before enjoying.
Tips and Variations
If you prefer, you can omit the béchamel and add 250 g more pumpkin to season the pasta. Instead of sausage, you can use sweet or smoked bacon or speck strips.
