Hello comfort food! Happy you’re here. This pumpkin baked ziti recipe is sure to be a crowd-pleaser. It’s simple enough for the pickiest of eaters, but the pumpkin adds an exciting fall twist to this classic dish. Yum!
Pumpkin Baked Ziti Recipe
Makes: 8 servings
Total Time: 1 hour
• 1 lb ziti or rigatoni noodles, cooked to al dente
• 1 lb sweet Italian sausage
• 1 tablespoon butter
• 3/4 cup onion, diced
• 3 cloves garlic, minced
• 2 teaspoons fresh sage, chopped
• ½ teaspoon nutmeg
• ¼ teaspoon red pepper flakes
• Pinch of cinnamon
• ½ cup dry white wine
• 1 cup vegetable stock
• 15 oz can pumpkin puree
• Salt and pepper to taste
• ½ cup grated Parmesan
Preheat the oven to 375°F.
Brown the sausage in a cast iron skillet over medium-high heat until the fat is rendered and the
sausage is brown. Transfer to a bowl using a slotted spoon. Drain all but 2 tablespoons of fat
from the skillet.
In the same skillet, melt one tablespoon butter and add the onion and garlic. Cook until the
onion is translucent, about 3 minutes. Add the sage, red pepper, cinnamon, nutmeg, salt and
pepper. Cook one minute.
Add the wine and cook until reduced by half, over medium-high heat. Add the stock and stir in
the pumpkin puree. Mix until incorporated and simmer for about 5 minutes.
Stir in the sausage and transfer to a large bowl with the cooked pasta and ¼ cup Parmesan.
Mix until combined.
Transfer back to the cast iron skillet and top with remaining Parmesan cheese. Bake for 25-30
minutes until bubbly.
Remove from oven and serve immediately.