Description
This comforting Pumpkin Burrata Baked Ziti combines al dente pasta with a creamy, flavorful pumpkin sauce enriched with garlic, shallots, and parmesan cheese, topped with luscious burrata cheese and baked to bubbly perfection. It’s a perfect autumn-inspired dish that balances savory and creamy textures with a gentle hint of spice.
Ingredients
Units
Scale
Pasta
- 1 pound ziti pasta
- Kosher salt and pepper, to taste
Sauce
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1 shallot, diced
- 1/4 teaspoon crushed red pepper flakes, plus more for topping
- 1 15–ounce can pumpkin puree
- 2/3 cup half and half or heavy cream
- 1 cup reserved starchy pasta water
- 1/4 cup parmesan cheese, plus extra for topping
Cheese Topping
- 8 ounces burrata cheese
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the ziti.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Sauté Aromatics: In a large, oven-safe 12-inch skillet or pan, heat the olive oil over medium heat. Add the minced garlic, diced shallots, a big pinch of salt and pepper, and ¼ teaspoon crushed red pepper flakes. Stir frequently and cook until the shallots soften and become fragrant, about 5 minutes.
- Make the Pumpkin Sauce: Stir in the pumpkin puree, half and half (or heavy cream), and ½ cup of the reserved pasta water. Whisk continuously to create a smooth sauce, adding more pasta water if needed to reach desired consistency. Mix in ¼ cup parmesan cheese until melted and combined.
- Combine Pasta and Sauce: Toss the cooked pasta into the pumpkin sauce thoroughly until each piece is well coated.
- Add Burrata and Cheese: Tear the burrata cheese into pieces and distribute it evenly on top of the pasta in the skillet. Sprinkle additional parmesan cheese over the top for extra flavor.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the dish is bubbly, warm, and the cheese has melted.
- Garnish and Serve: Remove from the oven. Top with extra parmesan cheese and a sprinkle of crushed red pepper flakes for a final spicy kick. Serve immediately.
Notes
- If you don’t have burrata, fresh mozzarella can be used as a substitute though it won’t be as creamy.
- Use half and half or heavy cream depending on your preference for creaminess and richness.
- You can adjust the amount of crushed red pepper flakes based on your heat tolerance.
- Make sure to reserve some of the pasta water as it helps in loosening the sauce for better coating.
- This dish is best served immediately to enjoy the creamy texture of the burrata.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 45 mg
