Creamy Pumpkin Pasta Bake

Name: Creamy Pumpkin Pasta Bake
Total time: 75
Yield: 12
Ingredients: 1 pound rotini pasta; 1 pound sweet Italian sausage; 2 tablespoons olive oil; 1 cup diced onion; 1 tablespoon minced garlic; 1 teaspoon red pepper flakes; 2.5 cups chicken broth; 1 (15 ounce) can pumpkin puree; 2 tablespoons crumbled cooked bacon; 2 teaspoons Italian seasoning; 1 teaspoon salt; 1 cup heavy whipping cream; 1 cup grated Parmesan cheese

Recipe by Sheri Miller from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

12 servings

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1 pound rotini pasta
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1 pound sweet Italian sausage
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2 tablespoons olive oil
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1 cup diced onion
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1 tablespoon minced garlic
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1 teaspoon red pepper flakes
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2.5 cups chicken broth

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1 (15 ounce) can pumpkin puree
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2 tablespoons crumbled cooked bacon
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2 teaspoons Italian seasoning
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1 teaspoon salt
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1 cup heavy whipping cream
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1 cup grated Parmesan cheese

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
Bake in the preheated oven until bubbling and golden brown, about 35 minutes.