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Name: Pumpkin and Sausage Baked Ziti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Lb. Barilla ProteinPLUS Penne Pasta; 1 Lb. Spicy Italian Turkey Sausage (can substitute mild; 1 Cup Pumpkin Puree; 1 Diced Onion; 3 Finely Minced Garlic Cloves; 5 Fresh Sage Leaves roughly chopped; 1 Tsp. Kosher Salt + more for salting the pasta wate; 1/2 Tsp. Black Pepper; 1-2 Cups Reserved Pasta Water; 1 1/2 Cups Shredded Mozzarella Cheese

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INGREDIENTS

1 Lb. Barilla ProteinPLUS Penne Pasta
1 Lb. Spicy Italian Turkey Sausage (can substitute mild
1 Cup Pumpkin Puree
1 Diced Onion
3 Finely Minced Garlic Cloves
5 Fresh Sage Leaves ; roughly chopped
1 Tsp. Kosher Salt + more for salting the pasta wate
1/2 Tsp. Black Pepper
1-2 Cups Reserved Pasta Water
1 1/2 Cups Shredded Mozzarella Cheese

INSTRUCTIONS

Preheat oven to 350 degrees.

Heat a large oven proof skillet over medium heat and add the turkey sausage removed from it's casing. (If you don't have an oven proof skillet, you can transfer to a baking dish before placing into the oven.)

Sauté the sausage until it has browned slightly and remove onto a paper towel lined plate to drain any excess grease.Meanwhile bring a large pasta pot full of water to a boil. When the water boils, add a good handful of salt to the water and then add in the Barilla ProteinPLUS penne pasta and cook until al dente according to the package directions.

While the pasta cooks, add the diced onion and garlic to the same pan that the sausage was sautéing in and season with half of the salt and half of the pepper. Sauté until the onions are translucent and you have scraped up all of the brown bits off the bottom of the pan.

Add in the sage leaves at this time along with the pumpkin puree and add a ladle full of pasta water to the pan at a time until the sauce is the right consistency. (Thin the sauce out so that it's not watery, but thick enough to coat the pasta still.)Add the sausage back to the pumpkin sauce and cook for another couple of minutes.

Once the pasta has finished cooking, reserve a cup of the pasta water before draining and then drain the pasta.

Add the pasta to the pumpkin and sausage sauce and stir to combine.Once the pasta is mixed well, add more pasta water if needed for consistency and then top with cheese and bake for 15-20 minutes until the cheese is melted. (If you weren't using a oven proof skillet, simply transfer the pasta to a baking dish before placing into the oven.)

Broil for the last 2 minutes to create a golden cheese layer on top of the baked ziti.

Serve immediately.

Note: This recipe can be made in advance and kept in the refrigerator until ready to go into the oven!

NOTES

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Pumpkin and Sausage Baked Ziti

1 Lb. Barilla ProteinPLUS Penne Pasta
1 Lb. Spicy Italian Turkey Sausage (can substitute mild
1 Cup Pumpkin Puree
1 Diced Onion
3 Finely Minced Garlic Cloves
5 Fresh Sage Leaves roughly chopped
1 Tsp. Kosher Salt + more for salting the pasta wate
1/2 Tsp. Black Pepper
1-2 Cups Reserved Pasta Water
1 1/2 Cups Shredded Mozzarella Cheese

Preheat oven to 350 degrees.
Heat a large oven proof skillet over medium heat and add the turkey sausage removed from it's casing.  (If you don't have an oven proof skillet, you can transfer to a baking dish before placing into the oven.)
Sauté the sausage until it has browned slightly and remove onto a paper towel lined plate to drain any excess grease.Meanwhile bring a large pasta pot full of water to a boil.  When the water boils, add a good handful of salt to the water and then add in the Barilla ProteinPLUS penne pasta and cook until al dente according to the package directions.
While the pasta cooks, add the diced onion and garlic to the same pan that the sausage was sautéing in and season with half of the salt and half of the pepper.  Sauté until the onions are translucent and you have scraped up all of the brown bits off the bottom of the pan.
Add in the sage leaves at this time along with the pumpkin puree and add a ladle full of pasta water to the pan at a time until the sauce is the right consistency.  (Thin the sauce out so that it's not watery, but thick enough to coat the pasta still.)Add the sausage back to the pumpkin sauce and cook for another couple of minutes.
Once the pasta has finished cooking, reserve a cup of the pasta water before draining and then drain the pasta.
Add the pasta to the pumpkin and sausage sauce and stir to combine.Once the pasta is mixed well, add more pasta water if needed for consistency and then top with cheese and bake for 15-20 minutes until the cheese is melted. (If you weren't using a oven proof skillet, simply transfer the pasta to a baking dish before placing into the oven.)
Broil for the last 2 minutes to create a golden cheese layer on top of the baked ziti.
Serve immediately.
Note:  This recipe can be made in advance and kept in the refrigerator until ready to go into the oven!

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Nutrition

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Serving Size: 1 (1345g)
Recipe Makes: 1

Calories: 707
Calories from Fat: 243 (34%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 17.1g	85 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 0.8g
Cholesterol 106.2mg		33 %
Sodium 1589.3mg		55 %
Potassium 527.4mg		14 %
Total Carbohydrate 76.7g		23 %
	Dietary Fiber 23g	92 %
	Sugars, other 53.7g
Protein 43.4g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 707

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