Pumpkin Baked Ziti

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Pumpkin Baked Ziti Pumpkin Baked Ziti

Servings: 8
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

Butter, for greasing
1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons’ version)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream (omit ingredient for Richard Simons’ version)
1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons’ version)
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons’ version)





Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

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

Add onion, garlic, crushed red pepper flakes and oil to the skillet 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 skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

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Leave a Comment

Reader Comments:


Has anyone ever tried this straight out of the pan without putting it in ramekins or a baking dish and finishing in the oven? Thanks!

By abluefront on October 04, 2013


I have been making this for a couple years now! We LOVE it! I don't ever want to eat regular ziti again. So much flavor! We use the turkey sausage and keep everything else the same.

By Stacey on October 18, 2012


Awesome! I did not tell my family it was pumpkin just ziti and everyone loved it! This includes kids ages 5, 8, 12!

By Coburn on November 12, 2011


I love this recipe. I usually make it in a 9x13 pan because I do not have the adorable individual pumpkin dishes. I also make this recipe and substitute roast butternut squash for the pumpkin. Just roast it off in the oven and then throw it in the food processor with a little bit of the chicken stock. Great substitution.

By Michele Lansing on October 18, 2011


I was a little scared to try this because Pumpkin Ziti sounded a bit strange but it was amazing strange. My husband and I loved it. I recommend cutting back on the red pepper flakes if you don't want it to be too spicy but other then that it was a big hit in my home.

By Chris on October 05, 2011


We seen Paula and Richard make this together and thought we would try it out! So we made it tonight and it was great! Although we put it in a 9 x 13 baking dish!

By Anonymous on November 10, 2009

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