Easy Pumpkin Baked Ziti with Sausage

My Pumpkin Baked Ziti with Sausage fills the kitchen with the most incredible autumn scents. The creamy pumpkin sauce clings to every pasta tube perfectly.

You’ll love how this dish brings together tender pasta, savory turkey sausage, and that gorgeous orange sauce that tastes like fall in a bowl.

What makes this Pumpkin Baked Ziti with Sausage a keeper for years to come

The golden pumpkin sauce creates such a silky backdrop for the hearty sausage. I’ve served this to guests who ask for the recipe before they’ve finished their first helping.

The cheese gets beautifully bubbly on top while everything underneath stays wonderfully creamy. You can prep most of it ahead and just pop it in the oven when company arrives.

This my best vegan cashew cream pumpkin pasta gives you another way to enjoy pumpkin season if you’re looking for plant-based options.

What you will need to make this Pumpkin Baked Ziti with Sausage

• 1 pound dried ziti pasta – Penne or rigatoni also work.
• 1½ pounds ground turkey sausage – Italian-seasoned or mild with added herbs.
• 2 tablespoons olive oil – For sautéing aromatics.
• 1 large sweet onion, diced (about 2 cups) – Yellow onions are fine too.
• 6 garlic cloves, minced – Fresh is best.
• 1 cup heavy cream – For a rich, velvety sauce.
• 1 can (15 oz) pure pumpkin – Not pumpkin pie filling.
• 1 can (14.5 oz) crushed tomatoes – Fire-roasted for extra depth.
• 1 cup chicken broth – Low-sodium preferred.
• ½ cup fresh parsley, chopped – Plus extra for garnish.
• 1 teaspoon salt – Adjust to taste.
• ¼ teaspoon red pepper flakes – Or more for extra heat.
• 2 cups freshly grated Parmesan cheese – Pre-shredded works in a pinch.

How I Make This Pumpkin Baked Ziti with Sausage

1. Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil and cook the ziti according to package directions until just al dente, about 10-11 minutes. Drain and set aside in the same pot.
2. Brown the sausage in a large skillet over medium-high heat for 8-10 minutes. Break it up with your spoon as it cooks until no pink remains. The sizzling sounds tell you it’s getting nicely caramelized. Transfer to a plate and drain on paper towels.
3. Heat olive oil in the same skillet over medium heat. Add the diced onion and cook for 5-6 minutes until it softens and starts turning golden. The kitchen smells amazing at this point. Stir in the garlic and cook for another minute until fragrant.
4. Pour in the heavy cream and let it warm through. Add the pumpkin, crushed tomatoes, and chicken broth, whisking everything together until smooth. The sauce should have a lovely orange hue. Bring to a gentle simmer and cook for 6-8 minutes, stirring occasionally.
5. Season the sauce with salt, red pepper flakes, and most of the fresh parsley. Taste and adjust – you want a nice balance of savory and just a hint of heat. Remove from heat.
6. Combine everything in your pasta pot. Add the cooked sausage, pumpkin sauce, and 1½ cups of the Parmesan cheese. Toss until every piece of pasta gets coated in that gorgeous sauce.
7. Transfer to a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan cheese evenly over the top. The cheese will create the most beautiful golden crust.
8. Bake uncovered for 22-25 minutes until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving – this helps everything set up nicely.

If you’ve been looking for more cozy autumn recipes like this one, I’d love for you to follow me on Pinterest where I share all my seasonal favorites and family-tested dishes that bring people together around the dinner table.

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The times I enjoy my Pumpkin Baked Ziti with Sausage most

Don’t overcook your pasta in the first step since it continues cooking in the oven. I always test a piece to make sure it still has a slight bite to it.

Let that sausage get really golden brown before removing it from the pan. Those caramelized bits add so much more flavor than pale, steamed-looking meat.

The sauce might look thin when you’re making it, but it thickens beautifully as it bakes. If it seems too thick while you’re cooking, add a splash more broth until it coats a spoon nicely.

Can I make this Pumpkin Baked Ziti with Sausage ahead of time?

You can assemble the entire Pumpkin Baked Ziti with Sausage up to a day ahead and keep it covered in the refrigerator. Add about 10 extra minutes to the baking time if you’re starting with a cold dish.

I often make two smaller portions and freeze one for later. It keeps beautifully in the freezer for up to three months when wrapped tightly.

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What can I substitute for the turkey sausage?

Ground turkey seasoned with Italian herbs works perfectly if you can’t find turkey sausage. Add a teaspoon each of dried basil and oregano, plus a pinch of fennel seeds if you have them.

Chicken sausage makes another excellent swap, or you could use seasoned ground beef for a heartier flavor.

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How do I store leftover Pumpkin Baked Ziti with Sausage?

Leftovers keep in the refrigerator for up to four days in an airtight container. I love reheating individual portions in the microwave with a splash of cream or broth to loosen the sauce.

You can also reheat larger portions in a 350°F oven covered with foil until heated through.

Can I use fresh pumpkin instead of canned?

Fresh pumpkin works beautifully if you have the time to roast and puree it yourself. You’ll need about 2 cups of smooth pumpkin puree, which usually means one medium sugar pumpkin.

Canned pumpkin gives more consistent results and saves time, so I use it most often for this recipe.

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When I usually serve my Pumpkin Baked Ziti with Sausage

This makes the perfect centerpiece for Sunday family dinners when the leaves are changing colors. The rich, warming flavors feel just right when there’s a chill in the air and everyone’s gathered around the table.

I love serving it at casual dinner parties with a crisp green salad and some crusty bread for sopping up any extra sauce.

It’s the kind of dish that makes people linger at the table, talking and laughing long after the plates are empty.