I just saw that it is going to be in the low thirties later this week. I don’t want to face the fact that it is getting colder! In fact, one could safely say I am in denial about it. Good thing I don’t live in the Northeast! However, this Pumpkin Baked Ziti is a perfect dish for falling temperatures. In fact, it is good enough to make me forget about the cold weather!
Pumpkin Baked Ziti
From Paula Deen
-1 pound sweet Italian sausage
-3/4 cup chopped onion
-1 tablespoon minced garlic
-1 teaspoon red pepper flakes
-2 tablespoons oil
-1 (15 ounces) can pumpkin puree
-1 cup chicken stock
-2 teaspoons chopped fresh sage leaves
-2 teaspoons salt
-1/3 cup heavy cream
-1 pound ziti pasta, cooked
-2 tablespoons chopped fresh parsley leaves
-1 cup freshly grated Parmesan
-Preheat the oven to 375 degrees. Butter a large baking dish.
-Cook sausage in a large, deep skillet over medium heat for about 12 minutes (until cooked throughout). Remove from skillet with a slotted spoon, drain on paper towels, cut into bite size pieces and set aside. Discard fat from the skillet.
-Add onion, garlic, crushed red paper flakes and oil to the skillet and cook, stirring occasionally until soft, about 3 minut4es.
-Stir in pumpkin puree, chicken stock, and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in the cream and sausage. Simmer until the sauce comes together and has thickened slightly.
-Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Pour into the casserole dish and sprinkle with the Parmesan cheese. Bake for 30 minutes.