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Baked Pumpkin & Sage Pasta Dish

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6


  • 1 Sweet Onion, finely diced
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 1/2 cup Chicken Broth or Vegetable Stock
  • 8 Sage leaves, chopped
  • 15 oz. Pumpkin Puree
  • 1 cup Aged Pecorino or Parmigiano Reggiano, grated
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Each: Sea Salt and Black Pepper
  • 16 oz. Rigatoni Pasta
  • Mozzarella for topping (optional, but highly recommended)


  • Preheat oven to 400F.
  • Boil a pasta of salted water. Cook the pasta according to package directions, until al dente.
  • In the meantime, add 1 tablespoon olive oil in a pan on medium high heat. Add in the finely diced sweet onion and saute for 5 minutes, stirring occasionally. Reduce heat to medium, then add in the chopped sage leaves and cook for an additional 5-10 minutes, until slightly caramelized.
  • In a large bowl, mix together the pumpkin puree, sea salt, black pepper, nutmeg, chicken broth or vegetable stock. Toss in the caramelized onions and cooked pasta.
  • Transfer the pasta mixture into a casserole dish and bake covered for 10 minutes.
  • Take the pasta bake out of the oven and top with the grated cheese and slices of mozzarella. Bake uncovered for 10-15 minutes, until cheese is melted. (Optional: Broil for 1-3 minutes for extra crispiness)