Cheesy pumpkin baked ziti filled with hints of sage and loads of comfort.
It feels like FOREVER since I forced you to eat carbs and cheese.
I mean, a week, but still. That’s pretty much forever in dog years.
My family always does some sort of cheesy pasta situation on Christmas.
Sometimes lasagna, occasionally ravioli, very rarely alfredo.
And what better way to show how much I love you than to force our traditions on you!
Exactly. You can’t think of anything either.
To be honest, these dishes don’t usually have enough veggies for my liking. Yes, I realize it’s CHRISTMAS and so calories don’t count, but a girl still has to get her 5(-to-10)-a-day if she’s going to be her usual happy go lucky adorable self.
So I took matters into my own hands.
Not only does this baked ziti have ALL THE CHEESE, but it also has ALL THE VITAMIN A. In the world. All of it.
It’s a bit spicy, a whole lotta creamy, and a total feel-good food.
Part of this (jazz hands!) fabulousness comes from the fact that I dosed it with Silk’s new Cashewmilk. I was SO excited when I found out that Silk was coming out with this new line of dairy-free milk because cashews are super creamy and I figured this would be the ultimate LUSCIOUS.
I was right.
Not only does the Silk Cashewmilk taste totally decadent, but it is crazy low in calories, making it perfect for lightening up a meal without making it feel like a light meal. If that makes sense.
Want to try new Silk Cashewmilk for yourself? Sign up for the Silk eNewsletter and get a free coupon just for signing up! You can also give your feedback on the Silk Facebook page. And get inspired on the Silk Cashewmilk Pinterest Board!
- 1 lb rigatoni or ziti
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium shallot, diced
- 1 tsp red pepper flakes
- 1 tbsp minced sage
- 1 cup canned pumpkin puree
- 1½ cups Silk Unsweetened Cashewmilk
- 1 bunch of kale, leaves coarsely chopped
- 2 cups ricotta
- salt and black pepper, to taste
- 8 oz mozzarella, grated
- Heat oven to 400F.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the shallots, sage, red pepper flakes, and a pinch of salt. Saute for 3-4 minutes, or until shallots are translucent. Stir in the pumpkin and saute for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Stir in the kale and simmer for 4-5 minutes, or until slightly thickened. Stir in the ricotta. Season to taste with salt and black pepper.
- Toss the pasta with the pumpkin ricotta sauce. Spread half of the pasta mixture in a 9x13-inch baking pan. Top with half of the mozzarella. Top with the remaining pasta and the rest of the mozzarella.
- Bake for 25 minutes, or until cheese starts to brown and sauce is bubbling. Let cool for five minutes before serving.
For more fabulous baked pastas, check out these:
From Around the Web:
Three Cheese Baked Ziti from Cinnamon Spice and Everything Nice
Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant from Pink Parsley
Baked Pasta with Spinach and Ricotta from Two Peas and Their Pod
Stuffed Zucchini with Lemony Pasta from Very Culinary
Brussels Sprouts Lasagna from How Sweet Eats
This conversation is sponsored by Silk. The opinions and text are all mine.