Pumpkin Burrata Baked Ziti
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 to 8 people
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Course
Main Course
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Cuisine
American
Pumpkin Burrata Baked Ziti
Description
Pumpkin Burrata Baked Ziti features ziti pasta enveloped in a creamy pumpkin sauce made by sautéing garlic and shallots, then blending in pumpkin puree, half and half, and Parmesan cheese to build a velvety richness. The addition of crushed red pepper flakes provides a subtle warmth, while the reserved starchy pasta water helps achieve a smooth sauce texture that clings to the noodles.
Once the pasta is tossed in the sauce, dollops of burrata cheese are placed on top, contributing a fresh, milky creaminess that softens and melds with the warm dish as it bakes. The baking process heats everything through, creating a bubbly, comforting casserole with a nuanced blend of flavors. Toppings of additional Parmesan and red pepper flakes finish the presentation and add brightness.
This dish suits those who want a seasonal twist on baked pasta, combining familiar pasta with unique pumpkin and fresh cheese elements. It offers a harmonious mix of creamy, cheesy, subtly spiced, and lightly sweet pumpkin notes, making it a comforting yet interesting choice for cooler weather meals or festive dinners.
Ingredients
- 1 pound ziti pasta
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons olive oil
- 4 garlic finely minced, cloves
- 1 onion diced, or shallot
- ¼ teaspoon crushed red pepper flakes plus more for topping
- 1 pumpkin puree 15 ounce can
- ⅔ cup half and half or heavy cream
- 1 cup reserved starchy pasta water
- ¼ cup Parmesan Cheese plus extra for topping
- 8 ounces burrata cheese
Instructions
- Preheat the oven to 400 degrees F.
- Bring a pot of salted water to a boil and cook the pasta according to the directions. Reserve 1 cup of starchy pasta water.
- Heat the olive oil in a large oven-safe 12-inch skillet or pan over medium heat. Add in the garlic cloves and shallots with a big pinch of salt and pepper and the red pepper flakes. Cook, stirring often, until softened, about 5 minutes.
- Stir in the pumpkin puree, half and half and ½ cup pasta water. Whisk until the mixture smooths, adding more water if needed. Whisk in the parmesan cheese.
- Add the pasta to the pumpkin sauce. Toss well. Pull apart the burrata cheese and place it on top. Add another sprinkle of parmesan.
- Bake for 20 to 25 minutes, until bubbly and warm and cheese. Top with more parmesan and crushed red pepper flakes. Serve!
User Reviews
Overall Rating
5
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