Baked Ziti with Pumpkin Creamy Basil Sauce + Sage Breadcrumbs
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Looking for new ways to introduce pumpkin this fall? We’ve got you covered! This unique baked ziti with pumpkin tomato sauce and sage breadcrumbs is a real crowd pleaser and comes together in just 30 minutes. Feel free to use the Creamy Basil or 10 veggie versions of Not Just Pasta Sauce - they are both delicious here!
PS don’t forget to reserve 1 cup pasta water before draining your noodles!
Preheat the oven to 350 degrees with a rack 6-inches from the broiler element and one rack in the middle position. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 5 minutes, reserving 1 cup of pasta water.
- Meanwhile, heat 1 tablespoon olive oil in a 12-inch skillet over medium high until shimmering. Add the sausage and cook, breaking up with a medium spoon, until no pink remains, about 5 minutes. Remove from the heat and set aside.
In a medium bowl, add the panko and olive oil and stir to coat the panko with the oil. Add the sage, grated cheese, and ¼ teaspoon salt and stir until evenly incorporated.
In a large bowl, whisk the Creamy Basil not just pasta sauce, pumpkin puree, ricotta, egg, and ¼ teaspoon salt. Add the al dente pasta and reserved pasta water and stir to coat.
Transfer to a 9x13 baking dish, top with the panko mixture and bake for 20 minutes until warmed through and bubbly.
- Set the oven to broil and transfer the dish to the prepared top rack. Broil on high for about 3 minutes, monitoring, until golden brown.