Comforting baked ziti gets a fall twist thanks to the addition of canned pumpkin. The winter squash pairs beautifully with fire-roasted tomatoes and sweet Italian sausage.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins
cook:
25 mins
bake:
20 mins at 400°
Servings:
6
Yield:
8 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Cook pasta according to package directions. Drain and return to pot.

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  • Meanwhile, in an extra-large skillet cook sausage over medium until cooked through, stirring to break up sausage as it cooks. Remove from skillet.

  • Add oil to skillet. Add onion and garlic. Cook and stir over medium 4 to 5 minutes or until tender. Carefully add wine to skillet. Cook 2 minutes or until evaporated. Stir in cream and simmer 1 minute more. Stir in pumpkin, tomatoes, broth, parsley, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.

  • Add sauce to pasta in pot. Stir in sausage and 1/4 cup Parmesan. Season to taste with additional salt and crushed red pepper. Transfer to a 2-qt. rectangular baking dish. Sprinkle with remaining 1/4 cup Parmesan.

  • Bake, uncovered, 20 minutes or until heated through and lightly browned on top. Sprinkle with additional parsley, if desired.

Nutrition Facts

505 calories; total fat 25g; saturated fat 11g; polyunsaturated fat 4g; monounsaturated fat 11g; cholesterol 76mg; sodium 842mg; potassium 468mg; carbohydrates 44g; fiber 4g; sugar 8g; protein 20g; trans fatty acid 0g; vitamin a 11900IU; vitamin c 20mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 110mcg; vitamin b12 1mcg; calcium 129mg; iron 4mg.
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