Paula Deens Pumpkin Baked Ziti With Sausage Recipes

BAKED ZITI WITH PUMPKIN & SAUSAGE

Baked Ziti With Pumpkin & Sausage image

I found this recipe on the www.verybestbaking.com website. Sounds different..."Providing wholesome flavors and nutritious benefits, this baked Ziti, with a healthy twist, includes pumpkin, spinach and chicken sausage. It's sure to delight your family's taste buds and have them asking for seconds!"

Provided by senseicheryl

Categories Spinach

Time 30m

Yield 1 4 quart dish, 12 serving(s)

Number Of Ingredients 12

Ingredients

4 cups whole wheat ziti (or regular)
1 (15 ounce) can pumpkin puree
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch cayenne pepper
1 (12 ounce) can fat-free evaporated milk
4 links chicken sausage, Italian-seasoned and fully cooked, cut into 1/4-inch slices
4 cups Baby Spinach, pre-washed
1 cup part-skim mozzarella cheese (shredded, or 2% milk reduced-fat mozzarella cheese)
1/2 cup parmesan cheese, shredded

Steps:

PREHEAT oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.
PREPARE pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.
MEANWHILE, COMBINE pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.
SPREAD half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased-side-down.
BAKE for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.

Nutrition Facts : Calories 227.2, Fat 4.9, SaturatedFat 2.8, Cholesterol 16.9, Sodium 321.6, Carbohydrate 34, Fiber 3.4, Sugar 4.1, Protein 14.3

PAULA DEEN'S PUMPKIN BAKED ZITI WITH SAUSAGE

PAULA DEEN'S PUMPKIN BAKED ZITI WITH SAUSAGE image

Categories Pasta Bake Dinner

Yield 8 Servings

Number Of Ingredients 14

Ingredients

Butter, for greasing
1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream (omit ingredient for Richard Simons' version)
1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)

Steps:

1. Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins or (1) large baking dish. 2. 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. 3. Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. 4. 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. 5. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly. 6. Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. 7. 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.

PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE

Paula Deen's Baked Fusilli With Italian Sausage image

This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking.

Provided by CookingONTheSide

Categories One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb hot Italian sausage, sliced 1/4-inch thick
2 tablespoons butter
3 garlic cloves, minced
2 shallots, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (3 7/8 ounce) can sliced black olives, drained
1 (32 ounce) jar spaghetti sauce
2 (8 ounce) cans tomato sauce
2 large eggs
1 (14 1/2 ounce) can diced Italian tomatoes, drained
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 lb fusilli, cooked
4 cups mozzarella cheese, grated and divided

Steps:

Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
In medium skillet over medium-low heat, cook sausage until well done.
Remove from pan and set aside.
Melt butter in a skillet over medium heat.
Add garlic and shallots, and cook for 5 minutes, or until tender.
Add mushrooms and black olives and cook for 10 minutes.
Remove from heat and set aside.
In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
Repeat layers, ending with cheese.
Bake for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 1017.1, Fat 50.2, SaturatedFat 21.1, Cholesterol 182.8, Sodium 3155.4, Carbohydrate 92.3, Fiber 6.2, Sugar 22.8, Protein 49.5

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