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Cheesy Roasted Pumpkin & Sage Pasta Bake

Cheesy roasted pumpkin & sage pasta bake with caramelized roasted pumpkin, tender rigatoni, and a creamy sage-infused cheese sauce topped with a golden, bubbling crust. Roast the pumpkin first, then bake until the top turns deeply golden and the center is hot and creamy.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin
  • 1.5 lb pumpkin Peeled and cut into 1-inch cubes.
Seasoning and pasta
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 12 oz rigatoni or penne pasta Cooked until 1–2 minutes less than package directions.
Cheese sauce base
  • 2 tbsp unsalted butter
  • 2 garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp chopped fresh sage
  • 0.5 tsp dried thyme
  • 0.25 tsp ground nutmeg
Cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese Divided; reserve some for the topping.
Garnish
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 9x13-inch baking dish

Method
 

Roast the pumpkin
  1. Preheat the oven to 425°F. Toss the pumpkin cubes with olive oil, kosher salt, and black pepper until evenly coated.
  2. Spread the pumpkin on a baking sheet in a single layer. Roast for 25–30 minutes, turning once, until golden and tender.
Cook the pasta
  1. Bring a pot of salted water to a boil. Cook rigatoni or penne for 1–2 minutes less than the package directions, then drain and set aside.
Make the cheese sauce
  1. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Whisk in the flour and cook for 1 minute. Gradually whisk in the whole milk and heavy cream until smooth.
  3. Simmer the sauce for 4–5 minutes until slightly thickened. Stir until the mixture coats the back of a spoon.
  4. Add chopped fresh sage, dried thyme, shredded sharp cheddar cheese, shredded mozzarella cheese, 1/4 cup Parmesan cheese, and ground nutmeg. Stir until the cheeses melt into a smooth, creamy sauce.
Assemble and bake
  1. Fold the roasted pumpkin and cooked pasta into the cheese sauce until evenly coated. Use a spatula to distribute the pumpkin throughout.
  2. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining Parmesan cheese over the top.
  3. Bake at 375°F for 20–25 minutes, until bubbling with a golden cheese topping. Let it rest briefly for easier serving.
  4. Garnish with chopped fresh parsley and serve warm. Plate while the top is still set and glossy.

Notes

For clean slicing, let the baked pasta stand 5–10 minutes before serving so the cheese sauce thickens. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 350°F until hot throughout. Freezing is not ideal because cream-based sauces can separate when thawed, but you can freeze for up to 1 month if needed. Dietary swap: use gluten-free pasta and all-purpose flour substitute in a 1:1 measure for a gluten-free bake.