Pumpkin and Sausage Pasta Bake
Pumpkin and sausage pasta is hearty, comforting, and delicious. It's exactly what you want to be eating when the weather is a bit chilly.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Pasta
Cuisine: American
Servings: 6 servings
Calories: 631kcal
- 1 tbs olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 lb Italian sausage
- 1 small fennel bulb cut into half moons
- 2 teaspoon fennel seeds
- 1 lb short cut pasta like penne
- 15 oz can of pumpkin puree
- ⅔ cup plain Greek yogurt
- ½ cup heavy cream
- kosher salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ⅓ cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
Preheat the oven to 350 degrees F.
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the garlic, onion, fennel, and fennel seeds. Cook until the onions start to become translucent.
Add the sausage and cook through, crumbling as it cooks. Once cooked through, remove the pot from the heat.
Cook the pasta according to directions on the package. Drain and set aside.
Add the pumpkin, Greek yogurt, heavy cream, spices, and parmesan cheese to a medium-sized bowl. Whisk to combine.
Add pasta to the pot with the vegetables and sausage. Add the pumpkin sauce and stir until the pasta and sausage are coated.
Pour the pasta into a 9x13-inch baking dish. Top with shredded mozzarella.
Bake for 20 minutes, or until the sauce is bubbly and the mozzarella has melted.
Serving: 1 | Calories: 631kcal | Carbohydrates: 45g | Protein: 30g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Cholesterol: 85mg | Sodium: 844mg | Fiber: 5g | Sugar: 7g