Ingredients1 h 15 m servings 381
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
- Bake in the preheated oven until bubbling and golden brown, about 35 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 381 calories; 20.3 35.1 14.5 51 992 Full nutrition
ReviewsRead all reviews 17
I loved this recipe! So very easy to make and my entire family enjoyed. I didn't have the bacon to add and still very yummy!!
Very satisfying dish. For personal preferences, omitted the onions and Italian seasoning, and just seasoned how my husband and I like. Also subbed cooked butternut squash for the pumpkin, and so...
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.
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 ...