Pumpkin Baked Ziti with Sausage and Spinach
A delightful twist on traditional baked ziti, marrying savory sausage, creamy pumpkin puree, and fresh spinach for the ultimate comfort food.
Ingredients
Pasta and Sausage
- 8 oz ziti pasta Opt for whole-grain or gluten-free varieties for a healthier twist.
- 1 lb Italian sausage Spicy or mild depending on your palate preference.
Pumpkin and Spinach
- 2 cups pumpkin puree Use pure canned pumpkin; avoid pumpkin pie filling.
- 2 cups fresh spinach Fresh is best for flavor and texture.
Cheeses
- 1 cup ricotta cheese Choose whole milk ricotta for creaminess.
- 1 cup mozzarella cheese, shredded Shredding your own for a fresher taste is recommended.
- 1/2 cup Parmesan cheese, grated Freshly grated adds a sprinkle of umami goodness.
Seasoning
- 1 teaspoon garlic powder Fresh garlic can be used instead.
- 1 teaspoon onion powder Adds depth to the dish.
- to taste Salt and pepper A must for balancing flavors.
Others
- 2 tablespoons olive oil A good-quality extra virgin will elevate the dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the ziti pasta according to package instructions until al dente (about 7-9 minutes). Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned (about 5-7 minutes).
- Stir in pumpkin puree, spinach, garlic powder, onion powder, salt, and pepper. Cook until spinach has wilted (around 2-3 minutes).
Mixing and Baking
- In a large bowl, combine cooked pasta, sausage mixture, ricotta, and half of the mozzarella. Mix until well coated.
- Transfer to a baking dish and top with remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
Leftover Pumpkin Baked Ziti can be stored in an airtight container in the refrigerator for up to 3-4 days. You can assemble the dish ahead of time and refrigerate it before baking.