Is there anything better than baked, cheesy pasta with an irresistible, melty cheese pull? This Baked Rigatoni with Pumpkin Cream Sauce is the answer. Rich, creamy, and comforting, the sauce blends pumpkin puree, warm half-and-half, freshly grated Parmesan, butter, and a touch of rosemary and garlic for a savory finish. It’s easy enough for a weeknight dinner and elegant enough for guests—everyone will love it.
Pumpkin puree is an underrated ingredient in savory cooking. It’s widely available year-round and adds a silky texture and subtle sweetness that complements savory cheeses and herbs. For consistency, I recommend using canned pure pumpkin puree—many brands blend in squash to balance flavor, which works nicely here. If you prefer to make your own puree from roasted pumpkin, you can use the same base for other dishes as well.
How to buy or make pumpkin puree
Pumpkins vary in sweetness and character, so using a good-quality canned pure pumpkin helps ensure consistent results. If you want to roast and puree fresh pumpkin, make sure to remove excess moisture and cook it until tender before blending. Either way, the pumpkin brings body and depth to the cream sauce without overpowering the other ingredients.
Ingredients
- 8 ounces dry rigatoni (or mezzi rigatoni, tortiglioni, or large tubular pasta like paccheri)
- 2 tablespoons salted butter
- 1 tablespoon all-purpose flour
- 1 1/4 cups half-and-half, warmed
- 1 cup freshly grated Parmesan cheese (see note)
- 1 cup pure pumpkin puree (organic if possible)
- 1 cup reserved pasta water
- 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
- 4 ounces fresh mozzarella, torn into 1-inch pieces
- 3 ounces shredded fontina cheese
- Freshly grated Parmesan, for topping and serving
- 2–4 sprigs fresh rosemary for garnish
Notes: Freshly grated Parmesan has more flavor than pre-grated cheese and will improve the sauce. Use fresh mozzarella for creamier texture and a better melt.
Equipment
A stove-to-oven pan (stainless steel or enameled cast iron) makes this dish easier to finish without extra dishes. If you don’t have one, prepare the sauce in a regular pan and finish the assembled rigatoni in a 3- to 4-quart oven-safe casserole dish.
How to make the pumpkin cream sauce
Preheat the oven to 400°F (200°C).
Cook the rigatoni in well-salted boiling water following the package’s minimum cooking time so the pasta stays slightly firm; for example, if the range is 8–12 minutes, cook for 8 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
In a shallow pan over medium heat, melt the butter. Sprinkle in the flour and stir constantly for 1–2 minutes until the roux is faintly golden. Gradually whisk in the warmed half-and-half until the mixture thickens.
Whisk in the grated Parmesan a little at a time until melted and smooth. Stir in the pumpkin puree and 1/2 cup of the reserved pasta water. Add the chopped rosemary, garlic powder, nutmeg, white pepper, and salt, mixing until fully combined. The finished sauce should have a similar consistency to Alfredo; if it’s too thick, add the remaining pasta water one tablespoon at a time until you reach the desired texture.
How to assemble the rigatoni in an oven-safe pan
If your sauce was made in an oven-safe pan, return the drained pasta to the pan and gently fold in the torn fresh mozzarella so it distributes throughout. Top the mixture with shredded fontina and a sprinkle of grated Parmesan. Garnish with rosemary sprigs.
How to assemble the rigatoni in a casserole dish
Place the drained pasta into the casserole dish, then pour the pumpkin cream sauce over it. Fold in the torn fresh mozzarella, top with shredded fontina and grated Parmesan, and tuck a few rosemary sprigs on top for aroma and presentation.
Bake uncovered for 25 minutes, until the cheese is bubbly and lightly golden. This recipe makes four generous main-course servings.
Serving suggestions
Serve this baked rigatoni with a crisp green salad—grilled romaine Caesar, radicchio, or a butter lettuce salad with a simple vinaigrette pair well. Add warm, crusty bread to mop up any remaining sauce. The recipe scales easily if you need to double or triple it for a crowd.
Storing leftovers
Store leftovers in an airtight container in the refrigerator. To reheat, preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover, and warm for about 30 minutes or until heated through.
If you try this recipe, please leave a comment and rating to help other readers. Enjoy!
All content and photographs ©Claudia’s Table and claudiastable.com
Baked Rigatoni with Pumpkin Cream Sauce
Ana Coronado
October 9, 2024
Pin Recipe
Equipment
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Oven-safe pan or enameled cast iron pan (optional)
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3-quart pan
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3–4 quart baking casserole dish
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Pot for boiling pasta
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Cheese grater
Ingredients
- 2 tablespoons butter salted
- 1 tablespoon all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 1 1/4 cup half-and-half warmed
- 1 cup pure pumpkin puree
- 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 reserved pasta water
- 8 ounces dry rigatoni pasta
- 4 ounces fresh mozzarella
- 3 ounces shredded fontina
- 2–4 fresh rosemary sprigs
- Additional freshly grated Parmesan
Instructions
Baked Rigatoni with Pumpkin Cream Sauce
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Preheat oven to 400°F (200°C).
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Cook rigatoni to the package’s minimum time so it remains slightly firm.
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Reserve 1 cup pasta water, then drain the pasta and set aside.
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Melt butter over medium heat, add flour and stir 1–2 minutes until golden. Add warmed half-and-half and stir until thickened.
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Whisk in Parmesan gradually until smooth. Stir in pumpkin and 1/2 cup reserved pasta water. Add rosemary, garlic powder, nutmeg, white pepper, and salt. Adjust consistency with additional pasta water if needed.
How to assemble the Rigatoni for baking
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If using an oven-safe pan, add drained pasta to the sauce and fold in torn mozzarella. Top with fontina and grated Parmesan. Garnish with rosemary and bake.
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If using a casserole dish, combine drained pasta with sauce, add mozzarella, top with fontina and Parmesan, garnish, and bake.
Bake and serve
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Bake uncovered for 25 minutes, until the cheese is bubbly and lightly golden.
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Serves four generously as a main course.
Notes
**Use fresh mozzarella for creaminess and the best texture in the finished dish.
Nutrition
Nutritional information is calculated and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com