93% would make again
Creamiest Fall Ziti
Ring in fall with this veggie-packed, delicious ziti! Creamy pumpkin sauce and tons of melty cheese make this the perfect fall dinner.
Tasty Team
November 08, 2021
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 12 servings
- nonstick cooking spray, for greasing
- 2 ½ teaspoons kosher salt, divided, plus more for boiling
- 1 small head cauliflower
- 1 large red onion, cut into 1 in (2.54 cm)
- 1 tablespoon fresh sage, plus 1 tablespoon whole leaves, divided
- 2 tablespoons fresh thyme, divided
- 4 cloves large garlic
- 1 ½ tablespoons olive oil
- 1 lb dried rigatoni (425 g)
- 2 cans unsweetened pumpkin puree
- 1 ¼ cups heavy cream (300 mL)
- 1 tablespoon white wine vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ cups ricotta cheese (375 g)
- 1 cup finely grated parmesan cheese (125 g)
- 4 cups kale (400 g), ribs removed, roughly chopped into 1-inch (2.54 cm) pieces
- 4 cups shredded low moisture mozzarella cheese (400 g)
Preparation
- Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil.
- On an unlined baking sheet, toss together the cauliflower, red onion, 1 tablespoon sage, 1 tablespoon thyme, the garlic, olive oil, and 1 teaspoon salt until well combined. Roast for 12–15 minutes, until the vegetables are tender and golden brown.
- While the vegetables roast, generously season the boiling water with salt, then add the rigatoni and cook for 6–7 minutes, until the noodles are beginning to soften but still have some bite. Reserve ½ cup of the pasta water, then drain the pasta and return to the pot.
- In a blender, combine the pumpkin purée, heavy cream, white wine vinegar, remaining tablespoon of sage leaves, remaining tablespoon of thyme, remaining 1½ teaspoons salt, the pepper, and nutmeg. Blend on medium speed until smooth. (Alternatively, add the ingredients to a deep bowl and use an immersion blender to purée until completely smooth.)
- To the pot with the cooked pasta, add the sauce, ricotta, Parmesan, roasted cauliflower and onion, and kale. Fold to combine, then add the reserved pasta water and continue folding until the pasta is well coated in the sauce.
- Pour half of the pasta into the prepared baking dish. Sprinkle 1½ cups of mozzarella over the pasta, then top with the remaining pasta and 2½ cups mozzarella. Cover with aluminum foil and bake for 10–12 minutes, until the sauce is bubbling. Remove the foil and return to the oven for another 5–7 minutes, until the cheese is golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
Ingredients
for 12 servings
- nonstick cooking spray, for greasing
- 2 ½ teaspoons kosher salt, divided, plus more for boiling
- 1 small head cauliflower
- 1 large red onion, cut into 1 in (2.54 cm)
- 1 tablespoon fresh sage, plus 1 tablespoon whole leaves, divided
- 2 tablespoons fresh thyme, divided
- 4 cloves large garlic
- 1 ½ tablespoons olive oil
- 1 lb dried rigatoni (425 g)
- 2 cans unsweetened pumpkin puree
- 1 ¼ cups heavy cream (300 mL)
- 1 tablespoon white wine vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ cups ricotta cheese (375 g)
- 1 cup finely grated parmesan cheese (125 g)
- 4 cups kale (400 g), ribs removed, roughly chopped into 1-inch (2.54 cm) pieces
- 4 cups shredded low moisture mozzarella cheese (400 g)
Preparation
- Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil.
- On an unlined baking sheet, toss together the cauliflower, red onion, 1 tablespoon sage, 1 tablespoon thyme, the garlic, olive oil, and 1 teaspoon salt until well combined. Roast for 12–15 minutes, until the vegetables are tender and golden brown.
- While the vegetables roast, generously season the boiling water with salt, then add the rigatoni and cook for 6–7 minutes, until the noodles are beginning to soften but still have some bite. Reserve ½ cup of the pasta water, then drain the pasta and return to the pot.
- In a blender, combine the pumpkin purée, heavy cream, white wine vinegar, remaining tablespoon of sage leaves, remaining tablespoon of thyme, remaining 1½ teaspoons salt, the pepper, and nutmeg. Blend on medium speed until smooth. (Alternatively, add the ingredients to a deep bowl and use an immersion blender to purée until completely smooth.)
- To the pot with the cooked pasta, add the sauce, ricotta, Parmesan, roasted cauliflower and onion, and kale. Fold to combine, then add the reserved pasta water and continue folding until the pasta is well coated in the sauce.
- Pour half of the pasta into the prepared baking dish. Sprinkle 1½ cups of mozzarella over the pasta, then top with the remaining pasta and 2½ cups mozzarella. Cover with aluminum foil and bake for 10–12 minutes, until the sauce is bubbling. Remove the foil and return to the oven for another 5–7 minutes, until the cheese is golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
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