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!

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

Nutrition Facts

381 calories; protein 14.5g 29% DV; carbohydrates 35.1g 11% DV; fat 20.3g 31% DV; cholesterol 51.2mg 17% DV; sodium 992.5mg 40% DV. Full Nutrition

Reviews (22)

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Most helpful positive review

Rating: 5 stars
10/19/2018
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 the flavor! I'm passing it on to friends! Read More
(3)
24 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2018
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 the flavor! I'm passing it on to friends! Read More
(3)
Rating: 5 stars
11/11/2015
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!! Read More
(2)
Rating: 5 stars
10/04/2018
This was awesome! I doubled the bacon and put a layer of provolone under the Parmesan. Read More
(1)
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Rating: 5 stars
02/21/2017
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!!:) Read More
(1)
Rating: 4 stars
03/17/2017
Made this for 75 preschoolers at work. Big hit! Perfect type of recipe to adjust for large quantities. Read More
(1)
Rating: 5 stars
01/27/2019
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 sour cream (with a little pasta water) for the cream. Proportions and timing kept the same but halved the recipe for just the two of us. I'll make this again. Read More
(1)
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Rating: 4 stars
09/28/2018
This was easy to make and very tasty. Could not really taste the pumpkin. Read More
(1)
Rating: 5 stars
11/13/2016
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 kids gave it a thumbs up! Delicous! Read More
(1)
Rating: 4 stars
12/01/2015
I also did not think this would be good but I had to try it. we loved it. The only thing I didn't have was red pepper flakes so not sure if it made a difference. Also makes a lot def sharing my leftovers with the rest of the family. Read More
(1)