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Pumpkin Sausage Spinach Pasta Bake in white pan

Pumpkin Sausage Spinach Pasta Bake

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5 from 1 review

  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: Serves 3-4 1x


An easy, delicious pasta casserole dinner done in 30 minutes with all your favorite autumn flavors!


Units Scale
  • 1 lb rotini pasta
  • 1 lb mild Italian sausage (use spicy Italian sausage for a little heat)
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 6 fresh sage leaves, minced
  • 2 cups baby spinach, packed
  • 1/4 cup dry white wine (I used a Chardonnay)
  • 1 cup chicken broth
  • 15 ounces pumpkin puree
  • 3/4 cup ricotta cheese
  • 1/2 cup parmesan cheese, grated
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Coarse salt and fresh ground black pepper to taste
  • 1 teaspoon extra virgin olive oil (you don't need much as the sausage will get you plenty of fat on its own!)


  1. Cook pasta to al dente according to box instructions, drain and set aside.
  2. Preheat oven to 400°F.  Grease a 9X13 inch baking dish.
  3. Heat olive oil over medium high heat. Add sausage and cook until browned and no longer pink.
  4. Add the onion, spinach, and garlic. Cook for 3-4 minutes until the onion is somewhat softened, the spinach is wilting, and the garlic is fragrant.
  5. Pour in wine and scrape up any browned bits on the bottom of the pan. Stir in pumpkin puree, ricotta cheese, chicken broth, sage, cinnamon, and nutmeg until combined. Cook 1-2 minutes until bubbling. Remove from heat. Add salt and pepper to taste.
  6. Combine cooked rotini and pumpkin sausage spinach sauce in the prepared baking dish, stirring gently to combine. Top with half of the parmesan cheese.
  7. Bake for 15-20 minutes, until cheese is melted and sauce is bubbling around the edges. Remove from heat and top with remaining parmesan cheese. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes