Happy Hump Day! My friend, John sent me an email and asked me what is my favorite pumpkin recipe. I love these emails because it helps me to decide what to post on my blog. Actually, to answer the question, I have two. I like these because they are creamy, involve pasta and can be a vegetarian dish if you remove the meat. Its the season where we have plently of pumpkin and its beginning to be really cold and comfort food is in order. So, today I'm posting both recipes for you. Pumpkin Baked Ziti and Pumpkin Lasagna.
Enjoy :-)
Pumpkin Baked Ziti
Ingredients
Butter, for greasing
1 pound sweet Italian sausage (can obmit, sub mushrooms or use turkey sausage- I like the flavor the sausage adds)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree or fresh
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream
1 pound ziti pasta cooked
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan
Instructions
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.
Cook sausage in a large, deep 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; 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 rigatoni 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.
Yields: 8 Servings
Pumpkin Lasagna
12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms stemmed and sliced
8 ounces cremini or button mushrooms sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon cut crossways into 1/4 inch strips
1 -1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage crushed
2 15-ounces cans pumpkin or fresh pureed
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese finely shredded (1-1/2 cups)
Instructions
1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.
Yields: 12 Servings
notes: If you are a vegetarian substituted 4 oz of smoked mozzarella for the bacon
Nutrition Facts
Calories 435, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 2, Cholesterol (mg) 64, Sodium (mg) 806, Carbohydrate (g) 27, Total Sugar (g) 5, Fiber (g) 3, Protein (g) 24, Vitamin C (DV%) 7, Calcium (DV%) 55, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
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