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Ultra close-up macro of creamy pumpkin garlic pasta bake with golden bubbling mozzarella, toasted breadcrumbs, and crisp sage leaves

Cozy Creamy Pumpkin and Garlic Pasta Bake

Tender ridged rigatoni baked in a velvety garlic and herb pumpkin cream sauce beneath a bubbling golden crust of mozzarella, parmesan, and crisp fried sage.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: dinner, Pasta
Cuisine: Comfort Food, Italian-American
Calories: 485
Ingredients Method

Ingredients
  

Pasta & Base
Velvety Pumpkin Sauce
Cheese & Crispy Topping

Method
 

Boil Pasta
  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook rigatoni for 8 minutes (2 minutes shy of al dente). Reserve 1/2 cup pasta water, then drain.
Make Pumpkin Garlic Sauce
  1. Heat olive oil in a large skillet over medium heat. Sauté minced garlic and chopped sage for 1 minute until fragrant. Whisk in pumpkin puree, heavy cream, broth, nutmeg, salt, and pepper until velvety and simmering.
Fold Pasta & Assemble
  1. Stir the drained pasta into the sauce with 1 cup mozzarella and 1/2 cup parmesan. Transfer into a 9x13-inch baking dish.
  2. Scatter remaining 1 cup mozzarella, 1/4 cup parmesan, panko breadcrumbs, and whole sage leaves over top.
Bake & Broil
  1. Bake at 375°F for 15 minutes until bubbling. Switch to broil on high for 2 to 3 minutes until cheese is golden-brown. Rest 5 minutes before serving warm.