Now Reading
Mondays Menu: Pumpkin Baked Ziti

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

Ingredients
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

Directions
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.

See Also

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.

Pumpkin Baked Ziti

About a Mom
No ratings yet

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 375 degrees. Butter 9x13 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.
Tried this recipe?Let us know how it was!
View Comments (2)
  • 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!

Leave a Reply

Your email address will not be published.

Recipe Rating




Scroll To Top