Pumpkin Baked Ziti

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • Butter, for greasing
  • 1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • 2 tablespoons oil
  • 1 (15-ounces) can pumpkin puree
  • 1 cup chicken stock
  • 2 teaspoons chopped fresh sage leaves
  • 2 teaspoons salt
  • 1/3 cup heavy cream (omit ingredient for Richard Simons' version)
  • 1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
  • 2 tablespoons chopped fresh parsley leaves
  • 1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)
Directions
  • Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

  • Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

  • Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. 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 to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Halloween