This Pumpkin Sage Baked Ziti tosses tender pasta in a silky pumpkin cream sauce, tucks it under a blanket of sharp white cheddar, and finishes it with a shower of crispy fried sage. It's the cozy, cheesy pumpkin pasta bake you'll want on repeat all fall, and it's easy enough for a weeknight vegetarian dinner!
Pumpkin on its own doesn't taste like much. It's mildly sweet and a little squashy, and most of what we think of as "pumpkin flavor" really comes from the spices we pair it with. Skip the cinnamon and cloves, and pumpkin puree turns into a fantastic savory base for pasta sauce. It's naturally thick and creamy, so it gives you an alfredo-style texture without any heavy cream. This recipe takes the idea behind our classic Vegetable Baked Ziti and gives it a golden, autumnal twist.
Key Ingredients & Substitutions
- Pumpkin puree. Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. The label should list pumpkin as the only ingredient. Canned pumpkin like Libby's 100% Pure Pumpkin works perfectly, or you can make your own pumpkin puree from a roasted sugar pumpkin. Butternut squash puree is an easy swap.
- Whole wheat ziti. Whole wheat pasta holds up well in a baked dish and adds a nutty flavor that pairs nicely with pumpkin. Ziti is traditional, but whole wheat penne or rigatoni work just as well. Regular semolina pasta or a gluten-free variety are fine too.
- Fresh sage. Sage does double duty here: half of it is stirred into the sauce, and the rest is fried until crispy for the topping. Dried sage won't crisp up, so fresh is worth seeking out for this one.
- Shallots. Shallots are milder and a little sweeter than onions, which keeps the sauce mellow. Half of a small yellow onion, finely diced, will work in a pinch.
- Milk. Whole milk or 2% makes the creamiest sauce. Unsweetened oat milk is the best dairy-free option because it thickens nicely and has a neutral flavor.
- Sharp white cheddar and parmesan. Sharp white cheddar melts beautifully and has enough tang to balance the pumpkin. Fontina or gruyère are tasty alternatives. Traditional Parmigiano-Reggiano is made with animal rennet, so choose a vegetarian parmesan-style cheese if that matters to you.
- Nutmeg. Just a pinch of ground nutmeg adds warmth to the sauce without making it taste like dessert.
Helpful Tips
Undercook the pasta slightly. The pasta keeps cooking in the oven as it soaks up the sauce. Boil it for a minute or two less than the package says so it stays tender with a little bite instead of turning soft after baking.
Add the milk slowly. Pour the milk into the flour mixture a little at a time while you whisk. Adding it gradually is the key to a smooth, lump-free sauce. If a few lumps sneak in, keep whisking over the heat and they'll usually smooth out.
Watch the sage closely. Fried sage goes from crispy to burnt in a matter of seconds. Pull the leaves out as soon as they darken slightly and stop sizzling, and drain them on a paper towel. They'll continue to crisp up as they cool.
Use the right size dish. An 8-inch square baking dish gives you a thick, saucy bake with plenty of cheesy top. Grease it well first; an oil mister makes it easy to coat the corners with just a light layer of olive oil.
Broil for a golden top. For those browned, bubbly cheese spots, finish the bake under the broiler for a few minutes. Keep the oven door cracked and your eyes on it, since broilers vary a lot and cheese can scorch quickly.
Variations
- Add greens. Stir a few big handfuls of baby spinach or chopped kale into the hot sauce so they wilt before you add the pasta.
- Mushroom pumpkin ziti. Sauté 8 ounces of sliced cremini mushrooms with the shallots for a meatier, earthy version.
- Make it vegan. Use unsweetened oat milk, nutritional yeast instead of parmesan, and your favorite vegan cheese shreds on top. Or try our stovetop Vegan Pumpkin Pasta.
- Swap the herbs. Fresh thyme, rosemary, parsley, or basil all pair well with pumpkin if sage isn't your thing.
- Add some heat. A pinch of crushed red pepper flakes or a little smoked paprika in the sauce adds a gentle kick.
- Crunchy topping. Sprinkle panko breadcrumbs tossed with olive oil over the cheese before baking for extra crunch.
Serving Ideas
This baked ziti is rich and filling, so it's best with something fresh and a little bitter or tangy on the side. A crisp Kale Caesar Salad or a simple arugula salad with lemon vinaigrette cuts right through the creamy sauce.
For a full fall dinner, add a pan of Roasted Brussels Sprouts & Apples and some warm crusty bread for mopping up the extra sauce. It also makes a great vegetarian main dish for Thanksgiving or Friendsgiving, and it's easy to double in a 9x13 pan for a crowd.
Storing & Freezing
Let leftovers cool, then cover the dish tightly or transfer portions to airtight containers. The baked ziti keeps in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave with a splash of milk stirred in to loosen the sauce, or cover the dish with foil and warm it in a 350ºF oven for 15 to 20 minutes. The crispy sage will soften in the fridge, so store it separately if you can.
To freeze, assemble the ziti without baking it, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake covered at 350ºF for about 25 minutes, uncover, and bake 10 to 15 minutes more until hot and bubbly. Fry a fresh batch of sage for the topping just before serving.
More Cozy Pumpkin & Pasta Recipes
If you loved this pumpkin pasta bake, here are a few more you might enjoy:
- Butternut Squash Stuffed Shells
- Pumpkin, Mushroom, and Spinach Tater Tot Casserole
- Easy Vegan Pumpkin Recipes
- Tasty Vegetarian Pasta Recipes
Planning a holiday menu? Don't miss our Vegan Thanksgiving and Vegan Christmas cookbooks!
📖 Recipe
Equipment
- Skillet large
- Oil mister optional
Ingredients
- 3 tablespoons olive oil, + 2 teaspoons, divided
- 2 shallots, large , peeled and diced
- ¼ cup all-purpose flour
- 2 ½ cups milk, 2% or whole milk
- 1 cup pumpkin puree
- ¼ cup parmesan cheese, grated
- ½ cup sage leaves, thinly sliced, divided
- 1 pinch ground nutmeg
- salt and pepper, to taste
- 8 ounces whole wheat ziti pasta, or penne or rigatoni
- ¾ cup sharp white cheddar cheese, shredded
Instructions
- Preheat the oven to 350ºF. Lightly grease an 8-inch square baking dish with olive oil from an oil mister or with cooking spray.
- Cook the pasta in a large pot of salted boiling water for 1 to 2 minutes less than the package directions, so it's just shy of al dente. Drain and set aside.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring often, until just beginning to brown, about 7 minutes. Sprinkle the flour into the skillet and stir well. Cook, stirring often, until the flour is golden, about 3 minutes. Slowly pour in the milk a little at a time, whisking constantly, until the sauce is smooth. Whisk in the pumpkin puree. Let the sauce simmer over medium heat, whisking often, until thickened, about 7 minutes.
- Remove the sauce from the heat and stir in the parmesan, ¼ cup of the sliced sage and the nutmeg. Season to taste with salt and pepper, then fold in the cooked pasta until evenly coated. Transfer to the prepared baking dish and sprinkle the shredded cheddar evenly over the top. Cover the dish with foil and bake for 10 minutes, then uncover and bake for 10 minutes more, until the cheese is melted and the sauce is bubbling. For a browned top, broil for 2 to 4 minutes, watching closely, until the cheese is golden.
- While the ziti bakes, make the crispy sage topping. Heat the remaining 2 teaspoons of olive oil in a small skillet over medium heat. Add the remaining sage and cook, stirring often, until crispy, 2 to 3 minutes. Watch it closely, because sage goes from crispy to burnt very quickly. Transfer the sage to a paper towel to drain, then sprinkle it over the baked ziti just before serving.
Sam @ PancakeWarriors says
Oh pumpkin and sage are so beautful together. I love the use of pumpkin in savory dishes! Thanks for sharing!
Becca @ Amuse Your Bouche says
This looks just gorgeous! Can't beat comforting baked pasta at this time of year, and pumpkin and sage are such a classic combination. Love it!
Hannah @ CleanEatingVeggieGirl says
This sounds amazing! The pumpkin and cheese combination is surprisingly delicious, so I am looking forward to trything this.
Tina muir says
Ooooh this looks delightful! Yum! This is exactly the kind of warming dinner I want to have on those fall nights. Love the ingredients in this, although I m not sure I have sage, and that is kind of important 🙂 Join me for meatless monday please? Lots of great recipes on there today 🙂
Millie | Add A Little says
Sounds gorgeous - pumpkin and sage is a combination made in heaven!
Katie (The Muffin Myth) says
I looooove pumpkin in a cheese sauce like this. I've got a pumpkin mac and cheese recipe, and the sauce is so velvety smooth. I'll definitely have to try this baked ziti, and yes, the sage is a perfect addition.
Laura (Tutti Dolci) says
I love anything pumpkins sage, this is the perfect fall pasta!
ami@naivecookcooks says
Gosh this looks so so good!!
Allison says
I love the creamy, sharp cheddar with the sweet pumpkin. And penne is something that I rarely pick up for some reason. I need to change this! What a gorgeous recipe to start fall. Warm and cozy 🙂
Olwyn says
How could you make this vegan? I am allergic to dairy. Would really like to make it but not sure how to substitute nor what to substitute. Thanks!
Kiersten Frase says
It's hard to say for sure without testing it myself, but I'd try a non-dairy milk and nutritional yeast in the sauce, and a meltable vegan cheese (like Daiya) for the topping.
Rachel says
Made this for dinner last night, and it was absolutely delicious! Thank you!
Kiersten Frase says
I'm glad you enjoyed the recipe! 🙂
Erin @ The Spiffy Cookie says
I'm actually not ready to break out the pumpkin just yet, still working on apple season! But I definitely love pumpkin and sage together and will save this for later!
Kiersten Frase says
I have a huge bag of Honeycrisps in the kitchen waiting to be devoured. 🙂
Katie | Healthy Seasonal Recipes says
I love the squashy (ha!) fall version of baked ziti you have here, and I love Emily's photos too! I am totally in favor of a non-traditonal recipe like this.
Kiersten Frase says
Casseroles are tough to photograph, but Emily managed to make it look beautiful! 🙂
Kellie says
Made this tonight. Oh my goodness...it was amazing! I choose to broil for 5 mins at the end of baking which added a wonderful crisp to the top. I will make this again and again!
Kiersten Frase says
Thank you for your comment - I'm happy to hear it was a winner! 🙂
Joanne says
I LOVE pumpkin in savory recipes - without the traditional pumpkin spice, of course! Especially in cheesy dishes. Baked ziti FTW!
Rachel D says
I made this last night and oh my it was delicious-I added cubed roasted butternut squash and I thoroughly enjoyed it. Hopefully it makes great leftovers.
Kiersten Frase says
Thanks for the comment - I'm happy to hear the recipe was a hit! I can confirm that the leftovers ARE great. 🙂
Liz says
Made this last night and it was wonderful! I added some panko crumbs on top for a little crunchiness, but otherwise made the recipe as written and turned out great. The fried sage made it extra fancy 🙂
Kiersten Frase says
I thought about adding panko to it too! You can never go wrong with panko. 🙂
Luci says
I made this last night and it is SO good! Your other baked ziti recipe is also a regular in my house. Please create more baked-pasta recipes - you clearly have an amazing talent for them!
Kiersten Frase says
I'm so happy to hear that! Now that it's fall, I'm sure I'll have a few more recipes like this over the coming months. 🙂
Libby says
Awesome recipe, whole family enjoyed it. Definitely recommend the broil, the crispy cheese bites were the best bite. I didn't burn my sage either!
Erica says
Ahhhh, this looks so magical! I'm definitely going to have to give it a try this fall. I love fall comfort foods!
Jasmin says
I just recently realized that sage can be eaten (instead treating it solely as a healing plant),
this recipe will be just perfect to get into another sage cooking adventure - I'm sure it will be pretty successful 🙂
Renee says
Thanks for the great recipe! I could barely contain myself from eating it all when pouring it into the dish pre-bake! Just a tip for the other readers-- I heated the milk in a saucepan before adding it to the flour mixture, and I think that helped preventing lumps and kept the sauce smoother. This was delicious and I will definitely be making it again.
Sarah says
i just wanted to to let you know that I made this for some friends on New Year's Eve and it was a big hit. I paired it with your Kale and Delicata Squash Salad with Citrus-Maple Vinaigrette and it made a beautiful and delicious dish. Thanks for sharing all these great, vegetarian recipes!
Kiersten Frase says
I'm so glad to hear both recipes were a hit! 🙂
Mary @ Fit and Fed says
Beautiful, Kiersten, and so well presented. The orange pumpkin in it almost looks like a cheese and makes this look so rich and creamy– and I'm sure it is, but in a healthier way with just a little whole milk and cheese. It really is fall, breaking out the pumpkin and the sage.
Kiersten Frase says
Thank you! I'm never quite ready for summer to end, but pumpkin season certainly softens the blow. 🙂
emily says
made this saturday.. very much enjoyed it!! our first pumpkin pasta dish ever.. thank so much 🙂
Kiersten says
I'm glad you enjoyed it - thanks for your comment!