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Kaleb Wyse wearing a black shirt standing in front of a taupe background.

Why I Love This Pumpkin Baked Ziti Recipe

I love a pumpkin baked good as much as anyone, but pumpkin deserves a place at the dinner table, too. In this creamy baked ziti, pumpkin becomes the base of a savory sauce that doesn’t taste like pie or feel overly sweet. Instead, it becomes rich, velvety smooth, and perfectly cozy the way a fall-themed dinner recipe should be.

Think of it as classic baked ziti dressed for fall: creamy, cheesy, hearty, and full of pumpkin flavor.

As the days get shorter and the garden is still giving me herbs like sage and thyme, this is the recipe I turn to. The sauce comes together while the pasta cooks, the ricotta mixture is simple to stir together, and then everything bakes until bubbly and golden. It really is a great way to welcome in the fall season!

Here’s why you’ll love this casserole, too:

Savory pumpkin flavor – The pumpkin adds fall flavor without making the dish taste sweet.
A true comfort-food bake – Pasta, sausage, ricotta, mozzarella, and Parmesan bake together in one casserole.
Great for family meals – Filling and familiar, but different enough to feel special.
Make-ahead friendly – Assemble earlier in the day, refrigerate, and bake when you’re ready to eat. Plus, the leftovers are great the next few days!

Spoon pulling out a serving of pumpkin baked ziti from casserole dish.

Pumpkin Baked Ziti Ingredients

Each ingredient in this baked ziti works to create a perfect fall casserole:

Rigatoni or ziti – A short pasta with ridges or tubes works best so the sauce can cling to every piece.
Bulk Italian sausage – Brings so much savory flavor to the dish. You can get sweet or spicy, depending on what you like.
Onion and garlic – Two aromatics that give the sauce depth and warmth.
Dried Italian seasoning – Boosts the flavor already in the sausage.
Red pepper flakes – Adds some gentle heat. Use more for a spicier pasta bake or none at all.
Kosher salt and black pepper – Season the sauce and the ricotta mixture.
Fresh sage, fresh thyme, and fresh parsley – A combination of herbs that works well both in the pumpkin sauce and the ricotta mixture.
Pumpkin puree – The base that makes up the creamy sauce. Make sure to use pure pumpkin, not pumpkin pie filling.
Heavy cream – Helps create the creamy sauce.
Ricotta – Makes creamy pockets throughout the baked pasta.
Parmesan cheese – Gives the ricotta mixture a salty, nutty flavor.
Mozzarella cheese – Some goes into the ricotta mixture while the rest gets sprinkled on top for a perfectly cheesy finish.

The full amount of each ingredient can be found in the recipe card below.

Ingredients needed for a pumpkin baked ziti recipe.

How to Make Pumpkin Baked Ziti

There are 5 steps to make this easy casserole recipe:

Step 1: Cook the pasta – Bring a large pot of water to a boil and season it well with salt. Cook the pasta according to the package instructions for al dente. Reserve some of the pasta cooking water before draining. Then drain the pasta and set it aside.

Step 2: Make the sauce – While the pasta cooks, brown the sausage in a saucepan or large skillet over medium heat, breaking it into small, bite-sized pieces. Once the sausage is mostly browned, add the onion, garlic, Italian seasoning, red pepper flakes, black pepper, and salt. Cook until the onion is softened, 4-6 minutes. Add the fresh sage, thyme, pumpkin puree, heavy cream, and reserved pasta cooking water. Stir until smooth and combined. Bring the sauce to a simmer and cook for 5 minutes.

Step 3: Make the ricotta mixture – In a bowl, combine the ricotta, salt, black pepper, parsley, thyme, sage, Parmesan cheese, and some of the mozzarella cheese. Stir until evenly mixed.

Step 4: Assemble – Add the cooked pasta to the pumpkin sauce and stir until the pasta is fully coated. Spoon half of the pasta mixture into a greased 9 x 13-inch baking dish. Dollop half of the ricotta mixture over the top. Add the remaining pasta, then dollop the remaining ricotta mixture on top. Finish with the remaining mozzarella cheese.

Ricotta mixture for pumpkin baked ziti recipe.

Stirring pasta with pumpkin sausage sauce.

Step 5: Bake – Cover the baking dish with foil and bake in a preheated 350°F oven for 30 minutes. Remove the foil and continue baking until the pasta is bubbling and the cheese is browned, 30-40 minutes. Let the baked ziti cool for 15 minutes before serving.

Pumpkin baked ziti before being baked in the oven.

Baked pumpkin baked ziti with cheesy topping.

Recipe Tips

Use a flavorful sausage – Since sausage does so much of the heavy lifting in terms of flavor, choose one with good seasoning. Sweet, mild, or spicy all work, depending on what you prefer.
Don’t overcook the pasta – Cook the pasta just to al dente. It will keep cooking in the oven and soak up some of the pumpkin sauce.
Save the pasta water – Before you drain the pasta, save some of the water. The starch in the cooking water helps to loosen the pumpkin sauce. Super important!
Layer instead of stirring in the ricotta – Dolloping the ricotta mixture creates pockets throughout the casserole instead of blending everything into one texture.
Bake on a sheet pan – Set the baking dish on a parchment-lined baking sheet to catch any bubbling sauce or cheese.
Let it rest before serving – The 15-minute rest helps the sauce settle and makes the pasta easier to scoop.

Cheesy topping of baked ziti with pumpkin sausage sauce.

Follow These Tips

Serving & Storage

Serving – Serve this baked ziti warm from the oven, after it has rested long enough to settle (about 15 minutes). A sprinkle of fresh parsley over the top adds color and freshness. This is good served all on its own, but it is especially good with a simple green salad, roasted broccoli (for some green on the plate), or garlic bread to sop up any extra sauce on the plate.

This is a great dish to serve for a big fall family meal or casual gathering. It has the comfort of a classic baked ziti, but the pumpkin, sage, and thyme make it feel seasonal and special.

Refrigerate – Store leftovers in an airtight container in the refrigerator for 3-4 days.

Freeze – Freeze the baked ziti in a freezer-safe container for up to 3 months. For best results, freeze in smaller portions so it reheats evenly. If you want, you can assemble the entire dish and right before the final bake, put it in the freezer to pull out at a later time. Talk about meal prep!

Reheat – Reheat individual portions in the microwave until warmed through. For a larger amount, cover with foil and warm in a 350°F oven until hot.

More Fall Recipes

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!