Mondays Menu: Pumpkin Baked Ziti

In the spirit of the season, here is a simple and delicious recipe for Pumpkin Baked Ziti. 

Pumpkin Baked Ziti


Pumpkin Baked Ziti

1 pound sweet Italian sausage
1 teaspoon garlic powder
3/4 cup chopped onion
pinch of cayenne pepper
2 tablespoons oil
1 cup chicken stock
1 15 ounce can pumpkin puree
1/2 teaspoons dried sage leaves
2 teaspoons salt
1/3 cup heavy cream
1 pound ziti pasta, cooked
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan

Preheat oven to 375 degrees. Butter 9×13 pan.

Cook sausage in large skillet over medium heat for about 8 minutes, until fat is rendered. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard fat from the skillet, leaving no more than 2 tablespoons.

Add onion, garlic, cayenne pepper and oil to the skillet. Cook, stirring occasionally until soft. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together. Spoon into prepared pan. Sprinkle the top with Parmesan cheese and bake for 35 minutes until topping is golden brown.

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  1. Sandy Cain says

    Interesting recipe! I never would have thought of using pumping – I often add spinach, but this looks like a treat from the everyday, I really want to try this out. I think the sage would make this special!

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