Pumpkin Baked Ziti
This pumpkin baked ziti is Fall in a casserole dish! Sweet sausage and tender pasta in a creamy pumpkin sauce, topped with lots of cheese and baked to golden, bubbly perfection!
Ingredients
- 16 ounces ziti or rigatoni, cooked al dente
- 1 pound ground Italian sausage
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 5 sage leaves, chopped
- 1/2 teaspoon cinnamon
- pinch nutmeg
- salt and pepper, to taste
- 1 1/4 cup chicken stock
- 15 ounces canned pumpkin
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan, divided
Instructions
- In a large skillet, cook the ground sausage until browned and no longer pink.
- Remove from the pan, and set aside. Add a drizzle of oil with onions and garlic. Cook for a few minutes, or until softened.
- Stir in the fresh sage, cinnamon, nutmeg, and salt and pepper.
- Pour in the chicken stock, scraping up the brown bits in the pan. Stir in the pumpkin, and cook for about 5 minutes, or until thickened.
- Add the sausage back into the pan with 1/4 cup parmesan cheese. Pour all over the cooked pasta, and stir to combine.
- Grease a 13x9 inch casserole dish, and pour the pasta into the pan. Top with shredded mozzarella and remaining parmesan cheese.
- Preheat oven to 350 degrees, and bake for 25-35 minutes, or until golden brown on top and bubbling.