Pumpkin Baked Ziti with Sage
 
 
Cheesy pumpkin baked ziti filled with hints of sage and loads of comfort.
Yield: 6-8 servings
Ingredients
  • 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
Instructions
  1. Heat oven to 400F.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente.
  3. 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.
  4. 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.
  5. Bake for 25 minutes, or until cheese starts to brown and sauce is bubbling. Let cool for five minutes before serving.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ⅛th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/pumpkin-baked-ziti-sage.html