Easy Pumpkin Baked Ziti is a fun spin on the Italian classic! Canned pumpkin puree pairs with the sausage and sage to create an easy fall dinner. Best part? This baked pumpkin pasta can be baked in the same skillet that you make the sauce.
Ingredients You’ll Need for Pumpkin Baked Ziti:
Grab a can of pumpkin and some other staple ingredients to make this baked pumpkin pasta recipe.
- Pasta – I like using ziti or rigatoni noodles, but you could use another short noodle like penne or fusilli
- Onion and Garlic
- Olive Oil – or other cooking oil like canola or avocado oil
- Spices: Ground Nutmeg, Red Pepper Flakes, Salt, Pepper
- Canned Pumpkin Puree
- Sweet Italian Sausage
- Fresh Sage
- Vegetable Broth or Stock
- Grated Parmesan Cheese
Recipe Notes and Tips:
- Use an Oven Safe Skillet: I like to make this recipe in a large (12-inch) cast iron skillet. Then you can make the sauce in the same skillet that you bake the ziti. If your skillet isn’t big enough to toss in the pasta, then you can transfer to a baking dish.
- Cheese Optional – If you want to make this dairy-free, you can omit the cheese. OR if you love cheese, then you can add more to both the sauce and on top. I love the pairing of parmesan but you can swap in another shredded cheese – mozzarella is another good choice.
Storage, Freezing, and Reheating:
- Storage – Leftover baked ziti can be stored in an airtight container in the fridge for up to 4 days.
- Freeze – For longer storage, you can freeze the baked ziti, tightly covered, for up to 3 months.
- Reheating – Refrigerated leftover ziti can be reheated in the microwave or in the oven until warmed. The frozen leftovers can be reheated in the oven from frozen or thawed.
Other Pumpkin Recipes:
Pick up an extra can or two of pumpkin? Here are some of my favorite fall recipes using pumpkin:
- Pumpkin Mac and Cheese – It’s creamy, family-friendly, easy to make and ready in under 30 minutes. Instructions for both stovetop and Instant Pot!
- Pumpkin Streusel Bread – This pumpkin bread is moist, dense, and topped with a crispy streusel crumb topping that uses pumpkin pie spice. This recipe is easy to mix up (no electric mixer needed) and the perfect breakfast or afternoon treat in the Fall.
- Soft Pumpkin Snickerdoodles – Chewy, a mild pumpkin flavor from the puree, and extra Fall feels from the pumpkin pie spice. The dough balls are rolled in cinnamon sugar like your classic snickerdoodle.
- Homemade Pumpkin Dog Treats – Don’t forget about your furry friend! All you need is peanut butter, pumpkin, whole wheat flour, and eggs.
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Pumpkin Baked Ziti
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Easy Pumpkin Baked Ziti is a fun spin on the Italian classic! Canned pumpkin puree pairs with the sausage and sage to create an easy fall dinner. Best part? This baked pumpkin pasta can be baked in the same skillet that you make the sauce.
Scale
Ingredients
- 12 ounces ziti or rigatoni Pasta
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage
- 1 small yellow or white onion, diced
- 1 teaspoon minced garlic
- 6 sage leaves, chopped
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1.5 cups vegetable stock or broth
- 15oz can pumpkin puree
- 3/4 cup grated parmesan cheese, divided
Instructions
- Prep – Preheat the oven to 350 degrees F and boil a pot of water to cook the pasta.
- Cook Sausage and Onion – Heat a large (12-inch) oven-proof skillet over medium-high heat with the olive oil. Add the sausage and diced onion. Cook, while crumbling the sausage, until the sausage is browned and the onions are soft.
- Cook the Pasta – While the sausage is cooking, cook the pasta according to the box directions until al dente.
- Finish Sauce – Lower the heat of the skillet to medium-low and add the garlic and spices. Cook for 1 minute until fragrant. Add the vegetable stock, scraping any bits off the bottom, then add the pumpkin puree. Stir until the sauce is combined and bring to a gentle simmer. Stir in about 1/2 cup of the parmesan cheese and allow the sauce to simmer for 2-3 minutes.
- Bake – Turn off the heat and gently fold in the cooked pasta to the sauce. If your skillet isn’t big enough you can transfer to a baking dish. Sprinkle the top with the remaining 1/4 cup of cheese. Bake in the preheated oven for 30-35 minutes until bubbly.
- Serve – Allow to cool for 5-10 minutes before serving. Sprinkle with extra chopped sage and parmesan cheese, if desired.
- Category: Main, Pasta
- Method: One-Pot, Oven, Stove
- Cuisine: American
Keywords: Pumpkin Baked Ziti, Baked Pumpkin Pasta, Pumpkin Pasta with Sausage
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