Pumpkin Baked Ziti

By cortanez

Ingredients

• Butter, for greasing
• 1 pound sweet Italian sausage (can substitute for chicken or turkey Italian sausage)
• 3/4 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 2 tablespoons oil
• 2 (15-ounces) cans pumpkin puree
• 2 cups chicken stock
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 2/3 cup heavy cream (or whole milk)
• 1 pound ziti pasta, cooked
• 2 tablespoons chopped fresh parsley leaves
• 1 cup freshly grated Parmesan

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins or a 13x9 pyrex dish.

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

Add onion, garlic, crushed red pepper flakes and oil to the pot 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 pot and gently toss all the ingredients together to coat. (NOTE: Add a handful of grated parmesan into the pasta for extra depth.) Divide the rigatoni mixture between the 8 prepared ramekins or spread evenly in pyrex dish. Sprinkle the top with Parmesan cheese and bake for 35 minutes until the topping is golden brown.