Baked Pumpkin Ziti
I really like fall. I like all the holidays, the fact that I can finally break out my college sweatshirt, the turning leaves and all the tasty pumpkin treats! I've been experimenting more with pumpkin this year, especially in the savory realm. I used to always just use the canned pumpkin (not pumpkin pie filling, just straight pumpkin), but this year I've taken to occasionally roasting my own pumpkin and pureeing it myself. Super yummy. However, the canned stuff is still very convenient and what I typically use. Now to the ziti! I was bumming around online the other day and stumbled across a recipe for Baked Pumpkin Fettucine Alfredo. I was inspired. I've been making a lot of pumpkin ravioli, but this also sounded very delicious. However, while I wanted to make a baked pumpkin pasta dish, I decided to go more in the direction of a baked ziti. My mom made a mean baked ziti growing up, but I've never strayed from the traditional tomato sauce before. I think a key part of this recipe is the dusting of cayenne at the end. I was pretty enthusiastic about my dusting and the whole dish has this great kick because of it.
I really like fall. I like all the holidays, the fact that I can finally break out my college sweatshirt, the turning leaves and all the tasty pumpkin treats! I've been experimenting more with pumpkin this year, especially in the savory realm. I used to always just use the canned pumpkin (not pumpkin pie filling, just straight pumpkin), but this year I've taken to occasionally roasting my own pumpkin and pureeing it myself. Super yummy. However, the canned stuff is still very convenient and what I typically use. Now to the ziti! I was bumming around online the other day and stumbled across a recipe for Baked Pumpkin Fettucine Alfredo. I was inspired. I've been making a lot of pumpkin ravioli, but this also sounded very delicious. However, while I wanted to make a baked pumpkin pasta dish, I decided to go more in the direction of a baked ziti. My mom made a mean baked ziti growing up, but I've never strayed from the traditional tomato sauce before. I think a key part of this recipe is the dusting of cayenne at the end. I was pretty enthusiastic about my dusting and the whole dish has this great kick because of it.
- parmesan cheese
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 onion, diced
- cayenne pepper
- mozzarella cheese
- salt & pepper to taste
- 2 cloves garlic pressed
- 1 container ricotta cheese
- 1 can pumpkin
- 2 tbsp chopped sage
- 1 lb ziti slightly undercooked
- 1 c good chicken stock (not pictured)
- 1/4 c cream or half & half
- 1/4 c balsamic vinager
- olive oil for sauteing and greasing the baking dis
- Carbohydrate 7.02972583607075 g
- Cholesterol 17.72702083315 mg
- Fat 4.67069416663159 g
- Fiber 0.732074984289556 g
- Protein 6.93097218753194 g
- Saturated Fat 2.91190684372078 g
- Serving Size 1 1 Serving (152g)
- Sodium 81.6930416652345 mg
- Sugar 6.29765085178119 g
- Trans Fat 0.268449843757824 g
- Calories 97 calories
Step-by-step
- Preheat the oven to 350° F.
- Start out by sauteing the onions in some olive oil. Once the onions start to soften, add the garlic and sage. Season with a little salt and pepper.
- Once the onion mixture is nice and cooked through, maybe even slightly browned in places, add in the can of pumpkin, cinnamon, nutmeg and chicken stock. Stir over medium heat until the pumpkin is heated through and the spices are evenly incorporated. Let cook for a moment or so.
- Add in the cream, approx. 1/2 C ricotta and the balsamic vinegar. Stir until slightly thickened. Taste and season with salt and pepper to taste. Add the pumpkin mixture to a large bowl or pot containing the ziti and mix well.
- In a separate bowl, mix up the remaining ricotta cheese and a bunch of mozzarella and parm. Season with salt and pepper (or whatever else you'd like).
- Take out a well-oiled casserole and spread half of the pumpkin & ziti mixture across the bottom. Then dollop chunks of the ricotta & cheese mixture evenly on top.
- Add the remaining ziti and then the last of the ricotta. Layer the remaining mozzarella & parm on the top and finish by dusting the casserole with cayenne pepper for a nice little kick.
- Cover with aluminum foil and bake in the 350° oven for about 25 minutes. At the end of the baking time, remove the foil and bake for an additional 5 minutes.
- At this point the ziti should have finished cooking with its pumpkin-ey goodness and the cheese should be hot and bubbly.
- Scoop the ziti into a bowl or on a plate and dig in immediately.
Baked Pumpkin Ziti: A Cozy Fall Delight
Autumn has always been my favorite time of year. The crisp air, the vibrant colors of the leaves, and of course, the abundance of pumpkin-flavored everything! This year, I decided to venture beyond the usual pumpkin pie and explore the savory side of this versatile squash. I've been experimenting with homemade pumpkin puree, roasting my own pumpkins and blending them into a smooth, delicious base for various dishes. It's a bit more work than using canned pumpkin, but the flavor difference is truly remarkable. The deep, rich taste of homemade puree elevates any recipe it graces.
But let's talk about this ziti. I've always loved baked ziti – that comforting, cheesy, pasta-filled casserole that's perfect for a chilly evening. My mom's traditional recipe is a classic, but I felt inspired to put a unique fall twist on this beloved dish. I stumbled upon a recipe for baked pumpkin fettuccine Alfredo online and immediately knew I had to adapt it to create my own version of baked pumpkin ziti. The thought of creamy pumpkin sauce combined with the nutty parmesan, tangy ricotta, and the perfectly cooked ziti was just too tempting to resist.
What sets this ziti apart from others is the unexpected kick of cayenne pepper. Just a light dusting at the end adds a subtle heat that beautifully complements the sweetness of the pumpkin and the richness of the cheese. It’s a perfect balance of flavors and textures – creamy, cheesy, slightly spicy, and wonderfully autumnal. It's a dish that brings the warmth and comfort of fall to your table. I truly believe this recipe embodies the best of fall flavors in a single, satisfying bite. The pumpkin puree creates a uniquely smooth and flavorful sauce, unlike any tomato-based ziti I've ever tasted. And, don't forget the generous layer of melting mozzarella and parmesan on top, it's simply divine!
The beauty of this recipe lies in its simplicity. It's surprisingly easy to make, yet delivers exceptional results. The combination of sauteed onions, garlic, and sage forms the fragrant base of the sauce. Then, the addition of pumpkin, cinnamon, nutmeg, and chicken stock creates a comforting and warmly spiced mixture. The ricotta cheese adds a delightful creaminess, balanced by a hint of balsamic vinegar for a touch of acidity. It's a symphony of flavors that dance on your palate with every spoonful.
One of my favorite parts of cooking is the creative process – the ability to experiment with ingredients and find new flavor combinations. This recipe is a testament to that. It's not just a dish; it's a culinary adventure. So, gather your ingredients, preheat your oven, and get ready to experience the cozy comfort of this delicious Baked Pumpkin Ziti. Enjoy the warmth of the fall season with every bite!
Ingredients: (This list is not exhaustive, feel free to adjust quantities to your preference!)
- Parmesan cheese
- Cinnamon
- Nutmeg
- Onion, diced
- Cayenne pepper
- Mozzarella cheese
- Salt and pepper to taste
- Garlic, pressed
- Ricotta cheese
- Canned pumpkin
- Chopped sage
- Ziti (slightly undercooked)
- Chicken stock
- Cream or half-and-half
- Balsamic vinegar
- Olive oil
Serving Suggestions: Serve immediately for the best results. A side salad with a light vinaigrette would complement this hearty dish perfectly. For a truly indulgent experience, consider a scoop of vanilla ice cream on top for a unique sweet and savory combination. You could also pair it with crusty bread to soak up the delicious sauce.
