Pumpkin Baked Ziti
- 1 pound rigatoni, penne or ziti
- 1 tablespoons olive oil
- 1/2 pound sweet Italian sausage, loose or casings removed
- 1 small yellow onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 2 1/2 tablespoons fresh sage leaves, finely chopped, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups 2% or whole milk
- 1 cup chicken stock
- 2 cups grated Parmigiano Reggiano, divided
- 2 1/2 cups grated mozzarella, divided
- 10 to 12 grates fresh nutmeg
- 1 15-ounce can pumpkin purée
Preheat oven to 375°F.
Bring a large pot of water to a boil. Liberally salt the water and cook pasta 2 minutes shy of al dente according to box instructions. Drain and reserve.
In a high-sided pan, heat olive oil over medium heat. Add sausage, breaking it up into small pieces with a kitchen spoon or potato masher as it cooks for 5-6 minutes, until almost cooked through. Add onion, garlic and 2 tablespoons sage, stir to combine and cook for an additional 2-3 minutes, until sausage is completely cooked through. Remove sausage mixture to a paper towel-lined plate and reserve.
In the same pan, melt butter until it begins to foam. Sprinkle flour into the pan and whisk for about 45 seconds to 1 minute, until butter and flour begin to smell nutty and fragrant. Slowly whisk in milk and stock until very well-combined and there are no lumps in the sauce. Bring béchamel to a bubble, reduce heat, and cook until thickened, about 4-5 minutes.
Remove from heat and stir in 1 cup Parmigiano Reggiano and 1 1/2 cups mozzarella. Stir until the cheeses have completely melted into the sauce. Season with nutmeg, salt and pepper, and fold in pumpkin purée.
To the pasta pot or a large mixing bowl, add cooked pasta, and sausage mixture .Carefully stir everything together with a large spatula, making sure you don’t overmix or break the pasta. Transfer pasta mixture into a 13×9-inch casserole dish. Sprinkle the remaining Parmigiano Reggiano, mozzarella, and sage over the pumpkin béchamel. Bake for 20-22 minutes or until bubbly on the sides and brown on the top. Let pasta sit at least 5 minutes before serving.
Check out the fb live fun here!
It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show on Tuesday, 18 October 2016
One-Skillet, Cheese-Stuffed Roasted Chicken Meatballs
July 11, 2017
June 16, 2017
June 11, 2017