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Creamy Pumpkin Pasta Bake

Rated as 4.77 out of 5 Stars

"This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!"
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1 h 15 m servings 381
Original recipe yields 12 servings (1 9x13-inch pan)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  3. Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
  4. Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
  5. Bake in the preheated oven until bubbling and golden brown, about 35 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 381 calories; 20.3 35.1 14.5 51 992 Full nutrition

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Read all reviews 12
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Very good casserole! I made it as the recipe was written, except I used tricolor rotini (very pretty for fall!), and used half and half instead of cream. The consistency was fine, and we loved t...

This was awesome! I doubled the bacon and put a layer of provolone under the Parmesan.

This was easy to make and very tasty. Could not really taste the pumpkin.

I wasn’t expecting much from this recipe but it really surprised me. The pumpkin flavour is very subtle. I did add a bit of extra bacon, which I really enjoyed and a bit of cheddar cheese to mak...

It was very good. Used chicken italian sausage. Used thyme, basil and oregano in place of italian seasoning. Used ff 1/2 & 1/2 instead of heavy cream. Didn't take the time to cook it in pan ...

Followed the recipe exactly. Delicious! My husband loved it & he is not a big pumpkin fan. Don't taste the pumpkin, it just makes it creamy.

Made this for 75 preschoolers at work. Big hit! Perfect type of recipe to adjust for large quantities.

I had some pumpkin in my fridge that I needed to use and when i saw this recipe I was a little skeptical. It was AMAZING. So good we couldnt stop eating. Thank you so much for sharing!! :)

Made this with left over pumpkin from our jack-o'-lanterns ! You'd never guess there is pumpkin in it. There red pepper flakes give it just the right hint of spice, Even my 6 and 12 year old ...