Pumpkin Baked Ziti with Sage Sausage

16 INGREDIENTS • 8 STEPS • 1HR

Pumpkin Baked Ziti with Sage Sausage

Recipe

5.0

5 ratings

This dish is creamy, comforting, and the perfect meal for a chilly fall evening. Go buy some pumpkin and make this.

This dish is creamy, comforting, and the perfect meal for a chilly fall evening. Go buy some pumpkin and make this.

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

1HR

Total Time

$1.10

Cost Per Serving

Ingredients

Servings

8

us / metric

1 can
(15 oz)

100% Pumpkin Purée

455 g

Ziti Pasta

cooked to al dente

or Rigatoni Pasta

455 g

Sweet Italian Sausage Links

or Sage Sausage

1/2

Onion, diced

2 cloves

Garlic, minced

1 piece

4

Sage Leaves, chopped

1/2 tsp

Ground Nutmeg

1/4 tsp

Crushed Red Pepper Flakes

1 pinch

Ground Cinnamon

120 mL

Dry White Wine

like chardonnay

240 mL

Vegetable Stock

to taste

to taste

Ground Black Pepper

4 Tbsp

Parmesan Cheese, grated

to taste

Nutrition Per Serving

VIEW ALL

Calories

333

Fat

6.6 g

Protein

17.8 g

Carbs

48.8 g

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Brown the Sweet Italian Sausage Links (455 g) in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.

step 3

In the same skillet, add the Onion (1/2), Garlic (2 cloves), and Bay Leaf (1 piece). Cook until the onion is translucent, about 3 minutes.

step 3 In the same skillet, add the Onion (1/2), Garlic (2 cloves), and Bay Leaf (1 piece). Cook until the onion is translucent, about 3 minutes.

step 4

Add the Sage Leaves (4), Crushed Red Pepper Flakes (1/4 tsp), Ground Cinnamon (1 pinch), Ground Nutmeg (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste). Cook 1 more minute.

step 5

Add the Dry White Wine (120 mL) and cook until reduced by half. The heat should remain to medium high. Add the Vegetable Stock (240 mL) and stir in the 100% Pumpkin Purée (1 can). Mix until everything is incorporated. The pumpkin will thicken the sauce.

step 5 Add the Dry White Wine (120 mL) and cook until reduced by half. The heat should remain to medium high. Add the Vegetable Stock (240 mL) and stir in the 100% Pumpkin Purée (1 can). Mix until everything is incorporated. The pumpkin will thicken the sauce.

step 6

Stir in the sausage and transfer to a large bowl with the Ziti Pasta (455 g). Mix until combined.

step 6 Stir in the sausage and transfer to a large bowl with the Ziti Pasta (455 g). Mix until combined.

step 7

Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan Cheese (4 Tbsp). Bake for 25-35 minutes until bubbly.

step 7 Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan Cheese (4 Tbsp). Bake for 25-35 minutes until bubbly.

step 8

Garnish with sage leaves and Fresh Parsley (to taste).

step 8 Garnish with sage leaves and Fresh Parsley (to taste).

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