Baked in a creamy pumpkin white sauce with two kinds of cheese and tender sausage bits, this pumpkin baked ziti is a fun fall twist on the classic comfort dish.
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Welcome back to episode number I-lost-count where I show you that pumpkin isn’t just for baked goods this time of year!
Dare I say, I might even prefer it in savory application because hello, cheesy carb goodness! Made extra creamy by the addition of the almighty orange stuff we all go crazy for this time of year.
Throw in a little sausage and some kale and I think we’ve got a dinner date that’s more than appropriate for any fall occasion including busy weeknights!
This Baked Ziti Features…
- A creamy pumpkin white sauce
- Layers of rich ricotta, gooey mozzarella, and sharp Parmesan
- Flavorful Italian sausage bits and tender kale
Making the Baked Ziti
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Italian sausage
- Yellow onion
- Garlic
- Sage
- Pumpkin puree
- 2% or skim milk
- Heavy whipping cream
- Chicken broth
- Pasta
- Kale
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
Choosing Your Sausage
I recommend using a ground sweet Italian sausage for this alfredo. Alternatively, if you like heat you can use a spicy Italian sausage. Sliced sausage links also work great in this recipe.
Tips for Perfect Baked Ziti
- Brown sausage – break up the sausage over medium-high heat until no longer pink.
- Build sauce – the sauce starts with a base of sauteed aromatics followed by pumpkin puree, milk, heavy cream, and chicken broth.
- Layer ziti – layer the cheeses and the sauced pasta in the casserole dish so you get those wonderful baked cheesy layers.
- Bake ziti 25-30 minutes – the ziti is done when the cheese is melted and pasta is a bit bubbly.
- Broil ziti – this step is optional, but I like doing it so the edges get a little crispy and the cheese gets a lovely golden brown.
- Top ziti with additional sage – this adds a fresh little pop of herby flavor to the ziti. You can use fresh sage or crisp it up in a bit of melted butter.
Recipe Variations
Try these ideas for a different twist on this ziti.
- Use another meat – try browned ground beef, cooked chicken, or turkey.
- Add another veggie – try adding sautéed mushrooms, zucchini, sweet pepper, or spinach.
- Try different cheeses – try fresh mozzarella, burrata, asiago, Monterey jack, or gouda.
- Use another pasta shape – this recipe works well with any short cut of pasta such as penne, farfalle, shells, or elbows.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Assemble the ziti – assemble the ziti in the pan and store in refrigerator up to 4 days before baking. Allow to come to room temperature for 20 minutes before baking.
- Storing leftovers – leftovers of this ziti store well in refrigerator up to 6 days.
Try these other cozy baked pastas next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Pumpkin Baked Ziti
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 lb sweet Italian sausage
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 2 tablespoons minced fresh sage (or 2 teaspoons dried)
- 1 cup pumpkin puree
- 3/4 cup 2% or skim milk
- 1/2 cup heavy whipping cream
- 1/2 cup chicken broth
- 1 lb pasta (ziti, rigatoni, penne, etc) cooked according to package instructions until al dente
- 1-1/2 cups firmly-packed kale leaves or baby spinach
- 1 cup part-skim ricotta cheese
- 1-1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh or crispy sage for topping, optional
Instructions
- Preheat oven to 400F. Lightly grease a 9×13 baking dish and set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan and swirl to evenly coat. Add Italian sausage to pan and brown 3-5 minutes until meat is no longer pink. Transfer sausage to a bowl and set aside.
- Set same pan over medium-high heat and add remaining 1 tablespoon olive oil. Add onion and saute 2-3 minutes until translucent. Add garlic and sage and cook 1 minute until fragrant.
- Add pumpkin puree, milk, heavy cream, and chicken broth to pan, mix until smooth, and bring to a simmer over medium-high heat. Remove sauce from heat and fold in Italian sausage, cooked pasta, and kale until evenly coated. Season pasta with salt and pepper to taste.
- Spoon half of pasta mixture into prepared pan and top with half of ricotta, mozzarella, and Parmesan. Repeat layers one more time ending with Parmesan cheese.
- Bake ziti at 400F 25-30 minutes until cheese is lightly browned and sauce is bubbly. Optionally, broil ziti 2-3 minutes to crisp up the cheese. Top ziti with sage and serve warm. Enjoy!
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