Recipe

Baked Pumpkin Ziti Alfredo

Photo by joannE.

Chef
joannE.'s Notes: [1] This dish will need salt and pepper. Because of all the salty variables (type of sausage, cheese, stock) there is no set amount I recommend. Be sure to season after all the ingredients...
[1] This dish will need salt and pepper. Because of all the salty variables (type of sausage, cheese, stock) there is no set amount I recommend. Be sure to season after all the ingredients have been combined. [2] This recipe freezes great! To reheat pasta from the freezer: Allow pasta to defrost in the refrigerated as long as possible. Cover pasta with foil and bake in a 350º oven for 30 minutes. Remove foil and bake for an additional 20-30 minutes. Insert butter knife into the center of the pasta to test for doneness. If the inserted portion of the knife comes out hot = the center is hot!

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1/4 teaspoon Crushed Red Pepper Flakes Ask a question about this ingredient

Preheat oven to 375ºF and grease 13"x9" baking pan
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In a large saucepan bring 4-5 quarts (*4 cups in a quart) of water and 4 Tbs of salt to a boil. Add pasta and cooks for 6-8 minutes (2 minutes less then the instructions indicate). Pasta should be a little undercooked; it will finish cooking in the sauce. Drain and rinse with cold water immediately
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Heat Olive Oil in a medium saucepan over med-high heat, add Sausage. Once sausage is fully cooked and browned remove from pan and set aside. Using the remaining oil in the pan, sauté onions until translucent.
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Reduce heat and add garlic, cook for 1 more minute. Stir in Pumpkin Puree, Chicken Stock, Red Pepper Flakes, Cinnamon and Nutmeg until the mixture is smooth and well combined.
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Bring to boil then cover and reduce heat. Simmer for 10 minutes. Stir in heavy cream and 1 cup Parmesan Cheese. Season with Salt & Pepper!
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Fold in noodles, sausage, parsley and sage into the large saucepan. Pour pasta into a 9x13 inch greased baking pan and top with remaining Parmesan Cheese [2]. Bake for 15-20 minutes until the cheese has melted and turned golden brown.
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Pour pasta into a 9x13 inch greased baking pan and top with remaining Parmesan Cheese. Bake for 15-20 minutes until the cheese has melted and turned golden brown.
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Pre-heat oven to 375º and grease shallow baking pan or cookie sheet
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Cut squash in ½ and remove seeds.
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Take a small slice off the bottom of each half to create a flat surface, allowing the squash to stand upright.
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Roast squash in a greased glass baking dish, for 30-45 minutes (depending on size), until the flesh is soft but they maintain their shape.
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Spoon pasta into squash and top with parmesan cheese Return squash to oven and bake for an addition 10-15 minutes, until the cheese has melted and browned.
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