Pumpkin Baked Ziti

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Very Tasty! My Game Day Guests loved this recipe and I will keep it for future reference. I made this for a football gathering in order to use up remaining holiday pumpkin puree (baked, pureed & frozen from fresh.
Starting a day ahead, I created the sauce (very similar to soup, reheating it as the pasta cooked. Of course, as always, I had my variations which were determined by "What's already in my cupboard?"
This dish sided well with a brined, stuffed turkey and Southwestern Cranberry Sauce (again, using holiday leftovers.
Parsley in the sauce was an oversight so I placed it on top of the cheese while reducing to 1/4c and baked in a 2Qt casserole dish (I don't have ramekins.

Here are my substitutions:
1/2lb Jimmy Dean Sausage, Sage flavor
1/2c Bell Pepper, sautéed w/red onion
Vegetable=Chicken Stock
2t Sage dry=Sage fresh
Evaporated Milk=Heavy Cream
8oz Penne Pasta Dry=1lb Ziti Pasta Cooked
3/4c Shredded Mozzarella Cheese (top
3/4c Parmesan (top
Enjoy!

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I made a couple of small adjustments and it was so delicous.Fresh baked pumpkin instead of canned. Fresh mushrooms added with the onion and garlic. Sour Cream instead of cream. Top with grated cheese. Bake 30 minutes until golden. Enjoy.

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The only reason I gave this a 1 star is because it was salt-overkill. I'm shocked at how much sodium is in this thing. Two teaspoons alone is 160% of your daily value, plus 50% DV in the stock, and another 150% in the sausage, and you're looking at a serving of this (provided this is about a 4-serving meal, is 96% of your daily value! I didn't do the calculation until after I tried it and said "whoa this is WAY too salty". I think it killed the flavor and I threw the whole thing out. If you omit the salt or lessen it to maybe 1/4teaspoon instead of 2 teaspoons, it would probably be delicious and tasty.

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This was amazing. My family and friends went nuts and it was so easy to make! Definately will make again!

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Like other reviewers, when I was making this and tasting the sauce, I thought, this is not going to be good. But the finished product out of the oven had a phenominal flavor. It's definitely a keeper. I did partial Paula and partial Richard Simmons - half turkey burger/half low fat sausage, half and half instead of cream, and whole wheat pasta. I didn't use the full box of pasta so that the sauce would go a little further.

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This was so different but so awesome. I will definitely be making this again and again.. I followed Paula's recipe except I used turkey sausage like Richard. I also added some of the cheese to the sauce before I added the pasta. I used a little extra chicken stock to make sure it was extra creamy and it came out perfect

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This was great.. Wanted to try something new by using the canned pumpkin thingy since its the rage to add anything pureed to your dishes(thanks to Jessica Seinfield. I didn't have any italian sweet sausage, just used the chicken andouile sausage and louisiana hot sausage I had forever in my freezer. At first, I was totally weirded out by the consistency of the pumpkin (think mushy carrot baby food but it turned out well. I used skim milk and dried sage. The flavors are good, just unusual. I think if you ponder on it too long that you used pumpkin, it can make you think, oh, I'm eating what, pumpkin, kinda weird? Mines did turn out dry on top but the inside was moist and a little on the thick consistency. I used half a box of whole grain penne (sorry no ziti on hand and it blew up to steroid size, so now I know why Paula used ziti instead of penne. I like spicy so the red pepper was right on the mark. Thanks Paula!

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I made this last night and it was delicious. My italian sausage was so lean that I had to add a little olive oil to the pan to cook the onions, etc. I made it in a RRay casserole rather than the ramekins and just sprinkled the cheese over the entire top. My guests loved it and my husband said it was his favorite dish ever. I followed Paula's recipe but used half and half rather than heavy cream and also added extra stock. Thanks, Paula.

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I made this recipe this evening and my friends loved it! I read the reviews and didn't add all of the pasta. I also added a little more pumpkin and chicken stock to get a little extra sauce. I will definitely be making this dish again!

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This is absolutely delicious! I made the Richard Simmons version but added the heavy cream. YUM! I also put the entire thing is one big baking dish, it came out great!!