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Course Main Course
Cuisine American
Servings 6


  • 2 links sweet Italian sausage
  • 2 big slices spiral sliced ham [use your leftover holiday ham!]
  • 8 oz. penne rigatoni, or any tubular pasta
  • 1 medium onion diced
  • 3/4 cup chicken stock
  • 1 cup 1/2 and 1/2 cream divided
  • 1 cup canned pumpkin [not pumpkin pie filling]
  • 1/4 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • salt and pepper
  • 4 oz. freshly grated Parmesan or Italian blend cheese


  • Remove casing from sausage and brown, crumble and drain.
  • Saute onion in reserved sausage drippings and 1 T butter. When onion has caramelized, after 15-20 minutes, add ham and cook for a few minutes.
  • Add sausage back to skillet and set aside.
  • Cook pasta in salted boiling water until just barely done. Drain and put into a greased 2 quart baking dish.
  • Top with meat mixture.
  • Using the same skillet you cooked the onion and meats, combine pumpkin, chicken broth and 3/4 cup cream. Simmer over medium low heat, stirring to combine.
  • Add cinnamon and nutmeg, salt and pepper to taste. Add half of the cheese and stir to melt.
  • Pour sauce over pasta and meat in casserole and gently toss to combine. Drizzle with reserved 1/2 and 1/2. Top with remaining cheese.
  • Cover and refrigerate for up to two days. Bake covered at 300 for one hour. Serves 6.


There are lots of opportunities to change this up, eliminate the meat for a meatless version, use ham or sausage only, or this would be a great dish to make with leftover turkey too! The pumpkin sauce is dreamy divine~
Keyword fall pasta, ham, Italian sausage, pasta, pasta bake, pumpkin