Baked Rigatoni with Pumpkin Cream Sauce: The Ultimate Cozy & Cheesy Delight
Imagine a hearty bowl of pasta, baked to golden perfection, with a luscious, creamy sauce that clings to every rigatoni tube, culminating in an irresistible, melty cheese pull. Sounds like heaven, right? Now, elevate that experience with the rich, earthy warmth of pumpkin. Welcome to the world of this decadent Baked Rigatoni with Pumpkin Cream Sauce – a dish so spectacular it will become a staple in your culinary repertoire.
This isn’t just any pasta bake; it’s a celebration of comfort and flavor. Our savory pumpkin cream sauce is a symphony of simple yet profound ingredients: sweet pumpkin puree, velvety cream, the sharp tang of freshly grated Parmesan, a hint of aromatic butter, and fragrant fresh rosemary. A touch of garlic powder rounds out the profile, bringing all these wonderful flavors into perfect harmony. This dish strikes the ideal balance, being wonderfully comforting for a casual weeknight dinner yet elegant and special enough to impress even your most discerning Sunday guests. And trust us, your guests will be asking for the recipe!
The Unsung Hero: Savory Pumpkin Puree
For many, pumpkin is synonymous with sweet pies and lattes, but in savory dishes, pumpkin puree truly shines as an unsung hero. Its mild sweetness, creamy texture, and ability to blend seamlessly with other flavors make it incredibly versatile. Best of all, it’s readily available throughout the year, not just during the fall season, meaning you can enjoy this delightful rigatoni any time you crave it.
Unlocking pumpkin’s full potential in savory recipes requires a bit of creativity to find that perfect flavor match. I dedicated several attempts to meticulously tweaking this pumpkin cream sauce, striving for perfection, and I believe I’ve finally achieved it. As an added bonus, this very sauce forms the delicious base for my Pumpkin Pizza with Prosciutto and Sage. So, when you’re preparing this rigatoni, consider making an extra batch of sauce – you’ll be ready for an impromptu pizza night!
How to Choose or Make Your Perfect Pumpkin Puree
While making pumpkin puree from scratch can be a rewarding experience, just like good melons, pumpkins vary significantly in sweetness and flavor. For consistent results and to save time, I highly recommend using high-quality canned, pure pumpkin puree. There’s absolutely no shame in this convenient choice! Many excellent brands offer pure canned pumpkin that delivers consistent flavor and texture. It’s often said that canned pumpkin sometimes contains a blend of squash varieties, like butternut squash, to achieve a balanced flavor profile. This slight sweetness is actually a benefit, as it perfectly complements and balances the rich, savory notes of the cream sauce.
However, if you’re a culinary enthusiast who enjoys the process, making your own pumpkin puree is certainly an option. If you decide to go this route, selecting the right pumpkin is key. Look for “pie pumpkins” or “sugar pumpkins” as they have a denser, less stringy flesh and sweeter flavor than larger carving pumpkins. To make your own, simply cut the pumpkin in half, scoop out the seeds, roast the halves until tender, then scoop out the flesh and blend until smooth. For a detailed guide on making your own puree, you can check out my post here, specifically the section on roasting fresh pumpkin.
Key Ingredients for a Memorable Baked Rigatoni
The success of this Baked Rigatoni with Pumpkin Cream Sauce lies in a careful selection of ingredients. Each component plays a vital role in creating the rich, harmonious flavors and textures that make this dish so special.
- 8 ounces dry rigatoni pasta: The large, tubular shape of rigatoni is perfect for capturing and holding the creamy sauce. Its ridges also provide extra surface area for maximum flavor. You can also use other large tubular pasta like Mezzi Rigatoni, Tortiglioni, or Paccheri.
- 2 tablespoons salted butter: Forms the base of our roux and adds a rich, creamy flavor.
- 1 tablespoon all-purpose flour: Used to create a roux, thickening the sauce to the perfect consistency.
- 1 1/4 cup of half and half, warmed through: Provides the luxurious creamy base for the sauce. Warming it beforehand prevents the sauce from becoming lumpy.
- 1 cup of freshly grated Parmesan cheese: This is crucial! *I highly recommend using freshly grated Parmesan cheese.* Pre-grated cheeses often contain anti-caking agents that can affect the texture of your sauce, and more importantly, they lose much of their nuanced, salty, umami flavor once grated. Freshly grated Parmesan will melt beautifully and infuse the sauce with its exceptional taste, truly elevating the dish.
- 1 cup of pure pumpkin puree, organic: The star ingredient, bringing its distinctive flavor and color. Choosing organic can often result in a richer taste.
- 1 cup of pasta water: This starchy, savory water is your secret weapon! It helps emulsify the sauce, making it incredibly smooth and glossy, and helps it cling to the pasta beautifully.
- 1 teaspoon of fresh chopped rosemary: Adds a fragrant, piney note that pairs wonderfully with pumpkin and cheese. Fresh herbs make a significant difference in flavor.
- 1/8-1/4 teaspoon ground white pepper: Offers a subtle, sharp warmth without the visible flecks of black pepper, keeping the sauce’s color pristine.
- 1/8 teaspoon granulated garlic powder: Provides a gentle garlic flavor that integrates smoothly into the sauce without overpowering other ingredients.
- 1/8 teaspoon ground nutmeg: A classic pairing with creamy sauces and pumpkin, nutmeg adds a warm, aromatic depth.
- 1/4 teaspoon kosher salt: Essential for seasoning and bringing out all the other flavors. Adjust to taste.
- 4 ounces of fresh mozzarella cheese, torn into 1-inch-sized pieces: *Use fresh mozzarella for this recipe.* Unlike pre-shredded varieties, fresh mozzarella melts into a wonderfully creamy, gooey consistency, adding an exquisite texture and delicate flavor to the baked rigatoni. You’ll typically find it in the deli or specialty cheese section of your grocery store.
- 3 ounces of shredded Fontina cheese: Fontina is known for its excellent melting properties and mild, nutty flavor, contributing to that irresistible golden, bubbly crust and helping create that perfect cheese pull.
- Freshly grated Parmesan cheese for baking and serving: A final sprinkle before baking for extra flavor, and more for garnishing at the table.
- 2-4 fresh sprigs of fresh Rosemary for garnish: Not only for aroma but also for a beautiful presentation.
Essential Equipment for Your Baked Rigatoni
Having the right tools can make your cooking experience much smoother. Here’s what you’ll need for this delicious Baked Rigatoni:
- Stove-to-oven pan (stainless steel or shallow enameled cast iron): To minimize dishes and streamline the process, I highly recommend using a single pan that can go from your stovetop directly into the oven. This means you can prepare the sauce and then mix and bake the pasta all in one vessel.
- Alternatively, a regular saucepan and an oven-safe casserole dish: If you don’t have a stove-to-oven pan, no worries! You can make the pumpkin cream sauce in a regular saucepan and then transfer the pasta and sauce mixture to an oven-safe 3-quart or 11×8-inch casserole dish for baking. A 9×13-inch baking dish would also work, though it might result in a slightly thinner layer of pasta.
- Large pot: For boiling the rigatoni pasta.
- Whisk: Essential for creating a smooth roux and incorporating cheese and pumpkin puree into your sauce without lumps.
- Box grater or microplane: For freshly grating Parmesan cheese, which as noted, significantly enhances the flavor and texture of your sauce.
Crafting the Velvety Pumpkin Cream Sauce
The heart of this dish is its rich and creamy pumpkin sauce. Follow these steps to create a luxurious sauce that will perfectly coat your rigatoni:
- Preheat Oven: Begin by preheating your oven to 400°F (200°C). This ensures it’s ready when your pasta is assembled.
- Cook Rigatoni: Cook the rigatoni pasta according to the package directions, but be sure to cook it for the *minimum* suggested time. For example, if the package says 8-12 minutes, cook for 8 minutes. This is crucial because the pasta will continue to cook and absorb sauce in the oven, preventing it from becoming mushy.
- Reserve Pasta Water: Before draining the pasta, reserve 1 cup of the starchy pasta water. This will be used later to adjust the sauce’s consistency and help it emulsify, creating a silky smooth finish. Drain the remaining pasta and set it aside.
- Make the Roux: In a shallow pan (preferably your oven-safe pan if using one) over medium heat, melt the salted butter. Once melted, add the all-purpose flour to create a roux. Stir continuously for 1 to 2 minutes, or until the flour turns a light golden color and smells nutty. This cooks out the raw flour taste.
- Build the Creamy Base: Gradually add the warmed half and half to the roux, whisking constantly to prevent lumps. Continue to stir until the mixture thickens to a smooth, creamy consistency.
- Incorporate Cheese and Pumpkin: Remove the pan from the heat. Whisk in the freshly grated Parmesan cheese, adding it a quarter cup at a time. This gradual addition helps it melt smoothly and evenly into the sauce. Continue whisking until the cheese is fully melted and the sauce is smooth. Next, whisk in the pure pumpkin puree and ½ cup of the reserved pasta water.
- Season to Perfection: Finally, stir in the fresh, finely chopped rosemary, granulated garlic powder, kosher salt, ground white pepper, and ground nutmeg. Ensure all the seasonings are thoroughly blended into the sauce.
- Adjust Consistency: The finished sauce should have a consistency similar to a thick Alfredo sauce – rich and able to coat the back of a spoon. If the pumpkin Parmesan sauce appears too thick, gradually add the remaining pasta water, one tablespoon at a time, whisking well after each addition, until it reaches your desired smooth and luxurious consistency.
Assembling the Rigatoni for Baking
Once your rich pumpkin cream sauce is ready, it’s time to bring everything together for its final bake. Whether you’re using a single oven-safe pan or a separate casserole dish, the assembly process is straightforward:
- If using an oven-safe pan for the sauce: Add the drained, cooked rigatoni pasta directly into the pumpkin cream sauce in the same pan. Gently mix until the pasta is fully coated. Fold in the torn pieces of fresh mozzarella cheese, distributing them evenly throughout the pasta.
- If using a casserole dish: Transfer the drained, cooked pasta to your 3-4 quart oven-safe casserole dish. Pour the pumpkin cream sauce over the pasta and mix gently until every piece of rigatoni is coated. Stir in the torn pieces of fresh mozzarella cheese.
Once the pasta and mozzarella are combined with the sauce, top the dish with the shredded Fontina cheese, spreading it evenly across the surface. Finish with a generous sprinkle of freshly grated Parmesan cheese and a few fresh sprigs of rosemary for an aromatic and beautiful garnish.
Bake and Serve
Place the uncovered dish into your preheated 400°F (200°C) oven. Bake for approximately 25 minutes, or until the cheese on top is bubbly, melted, and slightly golden brown. The edges should be gently browned, and the sauce should be simmering enticingly.
Carefully remove the baked rigatoni from the oven. Allow it to rest for a few minutes before serving. This recipe yields four generous servings as a main course, perfect for a cozy family dinner or a delightful gathering.
Serving Suggestions for a Complete Meal
This Baked Rigatoni with Pumpkin Cream Sauce is a showstopper on its own, but it truly shines when paired with complementary sides. Here are some suggestions to create a complete and unforgettable meal:
- For a Crowd-Pleasing Start: If you’re serving this dish to a larger gathering, consider beginning your dinner with The Ultimate Antipasto Platter. Its variety of cured meats, cheeses, olives, and marinated vegetables offers a delightful contrast to the rich pasta and beautifully stimulates the appetite.
- Fresh Green Salad: The richness of the pasta is wonderfully balanced by a crisp, fresh salad.
- A Grilled Romaine and Radicchio Caesar Salad adds a smoky depth and a slight bitterness from the radicchio, which cuts through the creaminess of the pasta.
- Alternatively, a simple Butter Lettuce Green Salad with a light Balsamic Vinaigrette offers a refreshing and cleansing counterpoint, ensuring every bite of the pasta remains exciting.
- Warm, Crusty Bread: Don’t forget a side of warm, crusty bread! It’s perfect for soaking up every last bit of that incredible pumpkin cream sauce. A baguette or ciabatta works perfectly.
With these pairings, you have a perfect dinner that feels both special and deeply satisfying. (TIP: Remember, the recipe can be easily doubled or tripled on the recipe card for more servings, making it ideal for entertaining!) For a beverage, consider a dry white wine like a Pinot Grigio or a light-bodied red like a Chianti to complement the flavors.
Storing and Reheating Leftovers
Should you be fortunate enough to have leftovers of this incredibly delicious Baked Rigatoni with Pumpkin Cream Sauce, storing and reheating them properly will ensure you can enjoy them again later without compromising flavor or texture.
Storage: Allow the pasta to cool completely to room temperature. Transfer any leftover pasta into an airtight container and refrigerate it promptly. It will keep well for up to 3-4 days in the refrigerator.
Reheating: To best warm the pasta and revive its creamy texture, reheating in the oven is recommended over a microwave. Preheat your oven to 350 degrees Fahrenheit (175°C). Place the leftover pasta in an oven-safe baking dish. To prevent the pasta from drying out and to maintain its creaminess, add a splash or two of milk, cream, or even a little chicken or vegetable broth to the dish before covering it tightly with aluminum foil. Warm for about 25-35 minutes, or until the Baked Rigatoni with Pumpkin Cream Sauce is thoroughly heated through and bubbly again. Uncover for the last 5-10 minutes if you prefer a slightly crispier cheese topping. Always ensure the pasta is completely warmed through before enjoying!
This Baked Rigatoni with Pumpkin Cream Sauce is more than just a recipe; it’s an experience. It brings together the warmth of autumn and the comfort of classic Italian-American cuisine in a truly unforgettable way. We hope you love it as much as we do!
If you tried this recipe, we would absolutely love to hear from you! Please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
Baked Rigatoni with Pumpkin Cream Sauce
Ana | Claudia’s Table
October 9, 2024
Pin Recipe
Equipment
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1 oven-safe pan or enameled cast iron pan optional
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1 pan 3 quart
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1 baking casserole dish 3-4 quart
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1 pot to boil pasta
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1 grater cheese
Ingredients
- 2 tablespoons butter salted
- 1 tablespoon all-purpose flour
- 1 cup freshly grated parmesan cheese see note*
- 1 1/4 cup half and half warmed through
- 1 cup pure pumpkin puree organic
- 1 teaspoon fresh chopped rosemary
- 1/8-1/4 teaspoon ground white pepper
- 1/8 teaspoon granulated garlic powder
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup pasta water
- 8 ounces dry rigatoni pasta you can also use Mezzi Rigatoni, Tortiglioni, or Paccheri that are large tubular pasta.
- 4 ounces fresh mozzarella cheese torn into 1-inch-sized pieces (see note**)
- 3 ounces shredded fontina cheese
- 2-4 fresh sprigs of fresh Rosemary for garnish
- Freshly grated Parmesan cheese for baking and serving.
Instructions
Baked Rigatoni with Pumpkin Cream Sauce
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Preheat oven to 400F.
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Cook rigatoni pasta according to the package directions, and ensure you cook it for the minimum time. Every brand has different cooking times. For example, if the package directions say 8-12 minutes, cook it for 8 minutes.
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Reserve 1 cup of pasta water and drain the pasta. Set aside.
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Using a shallow pan, over medium heat, melt the butter. Add the flour to create a roux. Continue to stir for 1-2 minutes or until the flour is golden. Add warmed half and half, and stir until thickened.
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Whisk in grated parmesan cheese into the sauce, a quarter cup at a time, until melted and smooth. Whisk in the pumpkin puree and 1/2 cup of pasta water. Finally, add fresh, finely chopped rosemary, granulated garlic powder, salt, pepper, and nutmeg powder and ensure it’s completely blended into the sauce.
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The consistency of the sauce should be similar to an Alfredo sauce. If the pumpkin parmesan sauce is too thick, add a tablespoon at a time of the remaining pasta water until it reaches the right consistency.
How to assemble the Rigatoni for baking
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How to assemble the rigatoni in an oven safe pan
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If you have made the pumpkin cream sauce in an oven-safe pan, add the drained, cooked pasta to the sauce. Mix in the torn pieces of fresh mozzarella cheese. Stir everything gently until combined. Top with shredded Fontina cheese and a sprinkle of grated Parmesan cheese. Garnish with fresh Rosemary sprigs.
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How to assemble the rigatoni in a casserole dish
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Add the drained, cooked pasta to the casserole dish. Next, add the pumpkin cream sauce. Mix in the torn pieces of fresh mozzarella cheese. Stir everything gently until combined. Top with shredded Fontina cheese and a sprinkle of grated Parmesan cheese. Garnish with fresh Rosemary sprigs.
Bake and serve
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Bake for 25 minutes uncovered until cheese is bubbly and slightly golden on top.
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This recipe yields four generous servings as a main course.
Notes
**Use fresh Mozzarella for this recipe. It’s creamier and adds the perfect texture and flavor to this Baked Rigatoni.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com