Pumpkin Baked Ziti

We are finally enjoying cooler temperatures! Here is a Paula Deen recipe to celebrate fall that is a little out of the ordinary.

Pumpkin Baked Ziti

Ingredients:

Butter

1 pound sweet Italian sausage (turkey sausage for healthy version)

3/4 cup chopped onion

1 tablespoon minced garlic

1 teaspoon red pepper flakes

2 tablespoons oil

1 fifteen ounce can pumpkin puree

1 cup chicken stock

2 teaspoons chopped fresh sage leaves

2 teaspoons salt

1/3 cup heavy cream (omit for healthy version)

1 pound cooked ziti pasta (whole wheat ziti for healthy version)

2 tablespoons chopped fresh parsley leaves

1 cup freshly grated parmesan (1/4 cup for healthy version)

Directions:

Preheat oven to 375 degrees Fahrenheit. Butter 8 eight ounce ramekins. Cook sausage in a large skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels, and set aside. Discard any fat from the skillet in excess of 2 tablespoons. Add onion, garlic, crushed red pepper flakes, and oil to the skillet and cook stirring occasionally until soft for about 3 minutes. Stir in pumpkin puree, chicken stock, and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly. Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with parmesan cheese and bake for 35 minutes until the topping is golden brown.