This dump & bake pumpkin pasta is a rich, creamy vegetarian dish that's paired with spicy sausage and crispy kale. It's ready in just over 30 minutes, making it perfect for weeknight meals!
It's officially pumpkin season, which means pumpkin pasta is getting the dump & bake casserole treatment! This is baked pumpkin pasta with pan-fried sausage and crispy kale.
The pasta cooks in the oven in just over 20 minutes, and the result is a creamy and cozy pumpkin sauce and al dente pasta with minimal effort.
Looking for a stove top option? I also have this vegan pumpkin pasta recipe.
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Why this recipe works
- Dump & bake: All of the ingredients, except for sausage and kale, are added to a casserole dish, then baked until al dente. This is a great option if you want a low-prep recipe that requires minimal cleanup.
- Vegetarian: I use spicy Impossible sausage to make this recipe vegetarian, but it works with a variety of proteins. See below for tips on how to make this recipe vegan.
- Creamy, but not too rich: A splash of half & half or heavy cream adds to the natural creaminess of canned pumpkin, without the heaviness of an entirely cream-based sauce.
Ingredients
- Pasta: I use cellentani pasta (corkscrew pasta) for this recipe, but any medium pasta shape will work. Think fusilli, penne, elbow, etc.
- Pumpkin: Choose canned pumpkin puree, not pumpkin pie filling.
- Spicy sausage: The spicy part is optional, but I just like the flavor of spicy Impossible sausage more than regular. Feel free to replace Impossible with another brand of sausage or another protein. Just make sure to fully cook the protein before adding it to the pasta. A batch of my Italian-seasoned tofu crumbles would work well here.
- Parmesan: Traditional Parmesan isn't vegetarian because it contains animal rennet. If this matters to you, choose Parmesan labeled as from vegetarian sources, or use an equal amount of vegan Parmesan or vegetarian asiago cheese.
- Kale: Not a fan of kale? Spinach is a great swap if you'd still like to add greens to the pumpkin pasta.
- Half and half: Heavy cream also works here.
Step by step instructions
Before you begin: Preheat the oven to 375F. Bring vegetable broth or water to a boil in a kettle or on the stovetop.
- In an 8x8-inch casserole dish, stir together the pasta, pumpkin, shallot, garlic, tomato paste, salt, pepper, and vegetable broth.
- Cover tightly with foil or a lid. Bake at 375F for 20 minutes, then remove from the oven. Stir and check the pasta to see if it's al dente. If not, cover the baking dish and add 5 minutes of cooking time, repeating as needed.
- While the pasta bakes, heat a large skillet over medium heat. Drizzle with oil. Add the sliced sausage, chopped kale, and a sprinkle of salt. Pan-fry until the sausage is golden and the kale is wilted.
- When the pasta is cooked through, stir in half of the Parmesan and all of the sausage and kale. Top with the remaining Parmesan. Return to the oven to bake at 375F until the cheese is melted and bubbly, just 5-10 minutes. Remove from the oven and enjoy!
Cassidy's tips
- Vegan option: To make pumpkin pasta dairy-free, replace the half & half with vegan heavy cream or unflavored, unsweetened oat milk. Replace Parmesan with Violife Parmesan, or another vegan brand.
- I add boiling water to the pasta before baking it because it speeds up the baking process significantly. For example, my vegan pasta bake takes upwards of 40 minutes to cook.
- If you forget to boil the water, just add 10-15 minutes to the pasta timer. I still recommend removing it from the oven at the 20-minute mark to stir the pasta, which helps it to cook evenly.
- Pan size: Use an 8x8-inch or similarly sized pan (9x9, 10x10, etc). If using a metal pan, note that the pasta will cook slightly more quickly than a ceramic or glass pan. This is why I recommend checking the pasta at 20 minutes.
- Lids: A tightly fitted lid is the best option, but foil also works well and is what I typically use with my 8x8-inch dishes. An upside-down sheet pan also works.
- Leftover pumpkin puree is delicious in pumpkin smoothies, pumpkin muffins, and baked pumpkin oatmeal.
Storage notes
- Leftovers are best within 3-4 days and reheat well in the microwave or oven.
- To reheat in the oven, cover the casserole dish tightly with foil. Bake at 350F for 15-20 minutes, or until heated through.
- I have not tried freezing pumpkin pasta, so I can't say for sure how well it works. Let me know down below if you do freeze it!
More easy pasta recipes
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Baked Pumpkin Pasta
This dump & bake pasta uses pumpkin puree to make a rich & creamy sauce! Add in sauteed kale and pan-fried sausage to make a complete meal.
Ingredients
- 2 ½ cups water or vegetable broth
- 8 ounces cellentani (corkscrew) pasta see note #1
- ½ cup pumpkin puree
- 2 tablespoons tomato paste
- 1 medium shallot diced
- 2 cloves garlic minced
- ¼ teaspoon kosher salt plus a pinch for the kale
- ¼ teaspoon black pepper
- cooking oil as needed
- 1 bunch kale about 6-7 cups of kale
- 6-7 ounces (2 links) vegetarian sausage see note #2
- ¼ to ½ cup half and half
- 1 cup shaved Parmesan divided; see note #3
Instructions
- Preheat the oven to 375F. In a kettle or saucepot, bring the vegetable broth or water to a boil.
- Meanwhile, to an 8x8-inch baking dish (make sure it can handle boiling water!), add the pasta, pumpkin puree, tomato paste, diced shallot, minced garlic, ¼ teaspoon salt, and pepper. Stir in the boiling water/broth until well combined.
- Cover tightly with foil, an upside down sheet pan, or a heat safe lid. Bake at 375F for 20 minutes.
- While the pasta bakes, remove the stems from the kale and slice the leaves thinly. Thinly slice the sausage.
- Heat a large skillet over medium heat. Drizzle with oil. Once hot, add the shredded kale, sliced sausage, and a pinch or two of salt. Sauté until the sausage is golden and the kale is wilted, about 6-8 minutes.
- After 20 minutes, remove the pasta from the oven. Remove the foil and stir the pasta. If the pasta isn't fully cooked, cover it again and bake an additional 5 minutes, repeating as needed.
- Stir in ¼ cup half and half, ½ cup of shaved Parmesan, and the sautéed kale and sausage. Add the remaining ¼ cup half and half for a thinner sauce, if desired.
- Sprinkle the top of the pumpkin pasta with the remaining ½ cup of cheese. Return to the oven to bake, uncovered, for 5 minutes, or until the cheese is melted. Remove from the oven and enjoy!
Video
Notes
- Pasta shape: Any medium pasta shape works here, such as penne, fusilli, or elbow.
- Sausage: I use spicy Impossible sausage, but any variety works here. This recipe would also go well with a batch of my Italian-seasoned tofu crumbles. These take about 20 minutes to cook and the kale can be added to the pan at the end of cooking time.
- Parmesan: Most Parmesan cheese isn't vegetarian, so if this matters to you check the label for rennet from vegetarian sources. Otherwise, vegan Parmesan works well, as does shredded Asiago. Pre-shaved Parmesan may be sold at your grocery store or a block of Parmesan can be shaved using a box grater. Shredded Parmesan also works, if that's what is available.
- If you don't boil the water before adding it to the pasta, the dish will just take longer to bake. Add 10-15 minutes to the initial timer so that the covered pasta bakes for 30+ minutes.
- Nutritional calculations are an estimate and will vary based on brands used.
Nutrition
Calories: 439kcalCarbohydrates: 54gProtein: 27gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 932mgPotassium: 503mgFiber: 6gSugar: 5gVitamin A: 8385IUVitamin C: 34mgCalcium: 428mgIron: 12mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Sarah says
My family asked me to make this again before they even finished their first servings!
Cassidy Reeser, MS, RD says
Oh I love that! Thank you for leaving a review! 🙂
Ali says
Hi Cassidy!! We loooove your recipes. Your site is a staple in our household and we use your recipes every single week! Thank you so so much for all that you do to deliver everyone tasty and healthy meals. 🙂
This one is delish. It’s surprisingly filling! The spicy sausage and the shaved Parmesan (as opposed to grated) were nice touches. It’s got an interesting mix of textures and flavors. I’ll definitely be making this again throughout fall!
Cassidy Reeser says
Hi Ali! Thanks so much for your kinds words and for making my recipes! It means a lot. Agreed with the shaved Parmesan, the way it melts makes lovely puddles of melted cheese!
Ingrid says
This was so yummy! The creaminess of the pasta was delicious! I used a vegan half and half and it turned out awesome! Such a cool way to cook pasta!
Cassidy Reeser says
Love to hear the vegan half & half went well! Thanks for making it! 🙂