Baked Ziti with Sausage and Pumpkin
Baked Ziti with Sausage and Pumpkin is the epitome of cozy comfort food, perfect for chilly evenings. This hearty dish layers al dente ziti pasta with savory Italian sausage, creamy pumpkin puree, and a blend of rich cheeses, creating a satisfying meal that’s not only delicious but visually appealing. With its warm, inviting flavors, this baked ziti brings families together around the table and transforms any gathering into a festive occasion. Get ready to enjoy every cheesy bite that warms your soul!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz ziti pasta
- 1 lb Italian sausage (spicy or mild)
- 1 cup pumpkin puree (not pie filling)
- 2 cups marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 375°F (190°C) and prepare a large baking dish with nonstick spray.
- Cook ziti in salted boiling water for about 8 minutes until al dente; drain.
- In a skillet, brown the sausage over medium heat for 5-7 minutes until crispy; drain excess fat.
- In a bowl, combine cooked pasta, sausage, pumpkin puree, marinara sauce, ricotta cheese, and half of the mozzarella.
- Layer half of the pasta mixture in the baking dish. Top with half of the remaining mozzarella. Add the rest of the pasta mixture and finish with remaining mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 piece (about 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Keywords: - For a vegetarian version, substitute sausage with roasted vegetables or lentils. - Adding spinach boosts nutrition without sacrificing flavor. - Leftovers store well in an airtight container for up to three days.