(Serves 6-8)
With Thanksgiving just around the corner, pumpkin flavored everything is basically everywhere. While I like a good pumpkin bread or a pumpkin pancake (like this one!), I prefer savory pumpkin dishes like pasta sauce and soup. This baked ziti has a flavorful sauce with lots of garlic and rosemary and works so well with the sweet Italian sausage. This is a great fall comfort food dinner that pleases the whole family, adults and kids alike. This dish can be made ahead, so it is a great option for entertaining or bringing to a Friendsgiving or potluck. Pair it with a fall salad and some bread to mop up the sauce.
You Will Need:
- 1 pound rigatoni
- 1 pound bulk sweet Italian sausage
- 1 15-ounce can pumpkin puree
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2-3 large sprigs fresh rosemary, plus more for serving
- 3 cloves garlic
- 2 cups chicken stock
- 1/3 cup grated parmesan cheese, plus more for topping and serving
- ¼ cup heavy cream
- 8 ounces mozzarella cheese
- Kosher salt and black pepper
- Fresh parsley, for serving
Instructions:
- Preheat oven to 350 degrees.
- Brown the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon or paddle. Cook until the sausage is browned and almost completely cooked through.
- Meanwhile, bring a large pot of water to a boil for the pasta, stem and chop the rosemary, and peel and chop the garlic. Chop the mozzarella into small chunks (or shred) and set aside.
- Once the water is boiling, season liberally with salt and cook the pasta 1-2 minutes less than the package instructions.
- When the sausage is done, remove from pan and set aside. Wipe out any excess fat left in the pan.
- Melt the butter in olive oil in the pan over medium heat. Add the garlic and rosemary, allow the flavors to infuse into the oil for a minute or two (but don’t let the garlic burn).
- Add the pumpkin puree, season with salt and pepper, then whisk in the chicken stock. Bring the sauce to a boil, then reduce the heat and let simmer for about 5 minutes.
- Add the cream and the parmesan to the sauce and stir to combine. Taste for seasoning, add another pinch of salt and pepper if needed.
- Combine the drained pasta, the sausage, and the sauce. Pour into a baking pan. Top with the mozzarella and a little parmesan.
- Bake, covered with foil, for about 20 minutes until the cheese is melted and the sauce is bubbling.
- Top with parsley and more rosemary before serving.
To make ahead:
This dish can be entirely made and assembled ahead of time and baked off when you are ready for dinner. Reduce the pasta cooking time by another minute or two and increase the amount of sauce, adding a little more pumpkin, stock, and/or cream. The pasta will continue to absorb the liquid while it sits in the fridge, so the longer it will sit, the more liquid you will need. When it’s time for dinner, allow the pan to come to room temp for a few minutes, place in a cold oven and preheat to 350 degrees. Once preheated, bake covered with foil, for about 30-35 minutes until the cheese is melted, the sauce is bubbling, and the center is heated through. Follow serving instructions above.
