No Boil Pumpkin and Sausage Baked Ziti

meat & poultry
No Boil Pumpkin and Sausage Baked Ziti

No boiling required in this Pumpkin and Sausage Baked Ziti! After cooking the sausage in the pan, just dump the rest of the ingredients into an oven safe pot, stir, top with cheese, cover, and bake until pasta is perfectly cooked! 

No Boil Pumpkin and Sausage Baked Ziti

Happy first day of fall! While it doesn’t need to be fall to make this delicious baked ziti, it’s a nice way to start the new season, don’t you think?

I love no boil pasta bakes. I started making them during quarantine, because after we had to give a paid leave to our nanny, dinners were hard to prepare. With two little ones pulling on your legs, you don’t have much time to devote to dinner! Thus, this no boil pasta bake situation was born.

No Boil Pumpkin and Sausage Baked Ziti

Literally, you just put everything into an oven safe dish (I love wide, deep skillets for pasta bakes!), stir, cover, and pop in the oven and let the heat do its magic. The pasta cooks perfectly, the cheese is melted and bubbly, and best of all, it only takes a few minutes to prepare and then you’re hands free.

If you want to step it up a notch, you could first fry up some sage leaves in oil before you cook the sausage, for a real Autumn feel. Then, just crumble them on top of the finished pasta bake at the end!

No Boil Pumpkin and Sausage Baked Ziti

Also, if you’re vegetarian, just totally omit the sausage step. That makes this recipe even quicker, more hands off, and the flavor is still similar. If you want, stir in a can of cannellini beans for more protein, but the pasta and cheese offer a great source of protein!

I love pasta bakes and I know you’re going to cozy up with this one and be hooked too!



Serves 4-6

No Boil Pumpkin and Sausage Baked Ziti

5 minPrep Time

60 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe


  • 1 pound pork sausage, decased
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (15oz) can pumpkin puree
  • 3 cups chicken or vegetable broth
  • salt and pepper
  • (16oz) box ziti
  • ¾ cup ricotta cheese
  • 1-2 cups shredded mozzarella cheese
  • optional to garnish: red pepper flakes


  1. Preheat the oven to 400 degrees. Heat a large, wide oven-safe pot skillet, add the pork sausage and crumble with a wooden spoon. Cook until pork is cooked through, about 10 minutes. Add garlic and stir for 1 minute. Add the tomato paste and stir well to coat the meat in the tomato paste. Add the pumpkin and stir to combine. Then, add the broth, season with salt and pepper, and stir well to combine. Add the ziti and stir to combine. Add dollops of the ricotta throughout the pasta, by the tablespoon. Sprinkle over the top with the mozzarella cheese. Cover and cook for 40 minutes or until ziti is cooked through and al dente. If you don’t like crispy pasta edges, make sure all the noodles are mostly submerged in the liquid (although, the crispy parts are the best!)
  2. Uncover and sprinkle with red pepper flakes, if using. Serve.

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Anonymous says:
Any thoughts on using chickpea or lentil based ziti?
Meaghan says:
That would be great! Definitely try and let us know how it goes.
KGL Staff says:
I made this as a last minute dessert for my gluten free dinner guests. It was an absolute hit! I would highly recommend this recipe!
Danielle says:
So good, so easy! Made with sweet potato purée because I couldn’t find pumpkin. This will be on repeat allllll fall!
Meaghan says:
Wow! That's a great idea. Thank you for sharing!
Anonymous says:
Loved the simplicity of this recipe and how great it tasted! To make it more saucy, what would you recommend?
Meaghan says:
Definitely play around with it! If you'd like more sauce, add in more or heat some up on the side and add as much as you like to your dish. Have fun with it and let us know how it comes out! Share a photo!
Anonymous says:
I used red lentil rotini pasta and it worked out great! I also added some spinach. So delicious!
Meaghan says:
Fabulous to hear! thank you so much for sharing!
Heidi says:
Love this recipe! It was so easy to throw together and was a hit with my family. I used turkey sausage and added a little extra broth as I wanted to cover the pasta more. Checked it at 30 minutes and it was perfect, will definitely make again!

Meaghan says:
WOW! This is perfection! So glad to hear it was a hit with the fam!
Anonymous says:
If your pot is not oven-safe, can you transfer into a glass dish before baking?
Meaghan says:
We haven't tried that but definitely give it a go - that should work just be extra careful!
Anonymous says:
The chickpea pasta and vegetarian sausage worked out great. Also, butternut squash purée worked perfectly since it’s impossible to find pumpkin. Just used frozen butternut squash, heated it up, and then puréed it.
Meaghan says:
Fabulous to know it works well with butternut squash - that's super helpful information, thank you for trying and sharing!
Kristen says:
Made this last night and it was creamy & delicious! And using one pan made it SO easy. I used GF noodles so the cooking time was even less, about 30 minutes!
Meaghan says:
That's so fabulous!

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