Savory Pumpkin Baked Rigatoni (Gluten-Free & Dairy-Free) Leave a comment

Every year, it’s the same story. I stock up on all things fall at the grocery store, but once Thanksgiving winds down and the turkey is packed away, I’m left staring at a lone can of pure pumpkin puree in the pantry.

This year, we’re solving that problem with the ultimate comfort food hack: Savory Pumpkin Baked Rigatoni. Think of it as a creamy, deeply warming baked ziti, but way more interesting. And here’s the best part: it’s gluten-free and dairy-free, yet honestly, you’ll probably fool everyone at the table.

Baking Dish

How to Make Baked Gluten-Free Rigatoni

Full disclosure: I’m not a fan of most dairy-free replacements because of all the additives. But Kite Hill Ricotta is one of the few exceptions I’ll make. It’s the only dairy-free ricotta that works, and it’s the key to making this sauce smooth, giving it that authentic baked pasta texture.

We use it twice: first, blended right into the sauce to help the consistency, and second, whipped up with a little coconut cream and our secret weapon (Overachiever blend) for a perfectly seasoned, bubbly, creamy topping.

My Gluten-Free Pasta Warning

Because we’re sticking to a GF/DF recipe, we have to adjust how we cook. Gluten-free pasta has come a long way (I use Rummo Rigatoni because it holds the sauce so well), but all gluten-free pasta reacts differently in the oven—it absolutely hates to be overcooked. It will soak up liquid and fall apart in a flash.

The rule is: you have to undercook it way more than you would for regular wheat pasta. We’re talking barely al dente, maybe a minute or two shy of the package instructions. This is crucial!

Make the Savory Pumpkin Sauce

Immersion Blender

In case you were worried about this recipe being too much like pumpkin pie, this sauce is not pumpkin in your face. It’s subtle, balanced, and deeply savory.

The three main components are the canned pumpkin puree, coconut cream (not cream of coconut—that’s for sweet drinks!), and chicken broth (try my go-to recipe), which are used in equal parts to get that perfect balance of richness and liquid.

The flavor base is built on aromatics:

• We fry fresh sage leaves in olive oil until crispy, then remove them and set them aside to use as a garnish later.
• Into that infused oil, we sauté shallots and garlic.
• A final grating of fresh nutmeg finishes the sauce and is the perfect complement to the fall spices.

A mandatory tip for texture: I highly recommend blending the entire sauce before adding the pasta. That’s how you get the best, smoothest consistency.

What to Serve with Pumpkin Baked Rigatoni & a Timing Trick

This recipe makes about 10-12 servings (using two standard bags of gluten-free pasta) and is an awesome side for Thanksgiving or any big gathering. It’s perfect with roasted meat, and fish could even be nice (try my roasted salmon).

Here’s how I’d set it up for holiday hosting:

1. Roast your main protein (turkey, chicken, etc.).
2. As soon as you pull the main roast out to rest (and it needs a good 30–45 minutes of resting!), slide the covered Pumpkin Baked Rigatoni into the oven.

How to Turn This into a Main Dish

While this baked pasta is an amazing side for any roasted meat, you can easily turn it into a main course.

Before assembling, cook up some ground turkey or ground sausage until crispy, season it generously with salt, pepper, and more sage, and then layer it into the baking dish with the pasta and sauce. It instantly turns this comforting side into a hearty weeknight dinner.

Want to make a Substitution?

• You could use gluten-free ziti for this recipe in equal parts to the rigatoni, but I love the airy pockets that rigatoni provides to make it feel lighter.
• Shallots bring a ton of savory punch, but you could also caramelize a sweet onion or leeks if you want a slightly darker, sweeter sauce.

Baked Pumpkin Rigatoni – Dairy & Gluten Free

A delicious, seasonal side for your next holiday gathering. Perfect for Friendsgiving, Thanksgiving, Christmas, or even just a fall Sunday dinner.

• Preheat oven to 400 °F. Fill a large pasta pot with water to the fill line. Add salt and white wine vinegar to the water, as well as a tbsp or so of olive oil. Cook the pasta until slightly before al dente.

• While the pasta cooks, in another pot over medium heat add 2 tbsp olive oil. Fry the sage leaves until crisp and color turns dark green. Remove and set aside, reduce heat to medium low and add the shallots and garlic. Sauté for 2-3 minutes, then add the chicken stock and coconut cream. Bring to a boil and simmer for 5 minutes.

• Add the pumpkin puree, 4oz of Kite Hill dairy free ricotta, the nutmeg, and 1 1/2 tsp Overachiever seasoning. Blend the mix with a hand blender until smooth, then bring back to a simmer.

• Add the noodles, stir to combine, and pour into a baking sheet. Mix together the remaining 4oz of ricotta, 1/2 cup coconut cream, and season to taste with Overachiever. Spoon over top, then place in the oven and cook for 5-10 minutes, until browning begins to occur and the sauce thickens. Do not overcook, as gluten-free noodles will continue to absorb liquid until they just completely disintegrate.

• Remove from the oven, let cool for 10-15 minutes before serving warm. Enjoy!