Creamy Sausage and Pumpkin Baked Ziti
Creamy sausage and pumpkin baked ziti made with savory Italian sausage, pumpkin sage sauce, ricotta, mozzarella, and Parmesan. This cheesy fall pasta bake makes a comforting family dinner and can be assembled ahead.
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: ITALIAN INSPIRED
Ingredients
Scale
- 1 pound dry ziti
- 1 tablespoon olive oil
- 1 pound bulk Italian pork sausage, mild or hot
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried rubbed sage
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 1 can (15 ounces) plain pumpkin purée
- 1½ cups low-sodium chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese, divided
- ½ teaspoon kosher salt, plus more for pasta water and to taste
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg, optional
- 1 cup whole-milk ricotta cheese
- 2½ cups shredded low-moisture mozzarella cheese, divided
- Chopped fresh parsley or sage, optional, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a deep 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the ziti for 2 minutes less than the package’s al dente cooking time. Reserve 1 cup of pasta water, then drain.
- Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and onion. Cook for 8–10 minutes, breaking the sausage into small pieces, until cooked through and the onion is softened. Drain excess grease, leaving about 1 tablespoon in the pan.
- Add the garlic, sage, Italian seasoning, and optional crushed red pepper flakes. Cook for 30–60 seconds, stirring, until fragrant.
- Reduce the heat to medium-low. Stir in the pumpkin purée, chicken broth, heavy cream, salt, black pepper, and optional nutmeg. Simmer gently for 3–5 minutes, stirring occasionally, until smooth and combined.
- Remove from the heat and stir in ½ cup Parmesan. Taste and adjust the seasoning.
- Fold the drained pasta into the sauce. If the mixture looks thick, add reserved pasta water a little at a time, starting with ¼ cup. The pasta should be generously coated in a slightly loose sauce. Stir in 1 cup mozzarella.
- Spread half the pasta mixture in the prepared baking dish. Dot with half the ricotta. Repeat with the remaining pasta mixture and ricotta.
- Sprinkle with the remaining 1½ cups mozzarella and ¼ cup Parmesan. Cover with foil, tenting it slightly to prevent it from touching the cheese.
- Bake covered for 20 minutes. Uncover and bake for another 10–15 minutes, until the sauce bubbles around the edges and the cheese is melted. For a more golden top, broil briefly, watching closely.
- Let rest for 10 minutes before serving. Garnish with a little chopped parsley or sage, if desired.
Notes
- Pumpkin: Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Pasta: Penne or rigatoni can replace the ziti. Undercook the pasta slightly before baking so it holds its shape.
- Sauce: Keep the pasta mixture slightly loose before baking because the pasta will absorb sauce in the oven.
- Sausage: Use mild Italian sausage for a gentler flavor or hot Italian sausage for extra heat.
- Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate promptly. Use a baking dish suitable for refrigerator-to-oven use. Bake covered at 375°F for 30–40 minutes, then uncover and continue baking until bubbling and the center reaches 165°F.
- Storage: Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days.
- Freezing: Freeze individual portions for up to 2 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Add a splash of broth or milk, cover, and reheat until the center reaches 165°F.
Find it online: https://www.firsthomelovelife.com/sausage-pumpkin-baked-ziti/