Description

A freezer-friendly, creamy baked ziti featuring a savory pumpkin sage sauce, melted mozzarella, and crispy prosciutto. Designed for meal prep, this dish holds up well in the fridge and freezer for up to three months.

Ingredients

Scale

4 tablespoons (60g) unsalted butter
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 teaspoons dried sage leaves (rubbed) or 1 tablespoon fresh sage, chopped
15 ounces (425g) plain pumpkin puree
1 cup (240ml) heavy cream
½ cup (120ml) chicken or vegetable broth
¼ teaspoon freshly grated nutmeg
1 teaspoon kosher salt (or to taste)
½ teaspoon black pepper (or to taste)
1 pound (450g) ziti or penne pasta
2 cups (200g) whole milk mozzarella, shredded
½ cup (50g) Parmesan cheese, grated
4 ounces (115g) prosciutto di Parma

Instructions

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook pasta according to package directions but stop 1 minute early for al dente texture. Reserve 1 cup of pasta water before draining.
While pasta cooks, melt butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until soft. Add garlic and sage, cooking for 1 minute until fragrant.
Stir in pumpkin puree, heavy cream, and broth. Whisk until smooth. Add nutmeg, salt, and pepper. Simmer for 2-3 minutes until slightly thickened. If too thick, add reserved pasta water.
Add drained pasta to the skillet and toss to coat evenly with the sauce.
Spread half of the pasta mixture into a 9×13 inch baking dish. Sprinkle with half of the mozzarella and half of the Parmesan. Add remaining pasta and top with remaining cheese.
Bake uncovered for 20 minutes until cheese is bubbly and golden. Optionally broil for 2 minutes for a darker crust.
While ziti bakes, cook prosciutto slices in a small skillet over medium heat for 1-2 minutes per side until crispy. Crumble into chunks.
Let baked ziti cool for 10 minutes to set. Portion into containers and top with crispy prosciutto.

Notes

Do not overcook the pasta as it will finish cooking in the oven. Shred your own cheese for better melting. Cool completely before freezing to maintain freezer temperature. Add prosciutto fresh after reheating to maintain crispiness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 container (approx.
Calories: 480
Sugar: 6
Sodium: 680
Fat: 20
Saturated Fat: 11
Carbohydrates: 52
Fiber: 3
Protein: 22

Keywords: pumpkin sage baked ziti, meal prep recipes, freezer friendly pasta, creamy pumpkin sauce, fall dinner ideas, prosciutto baked ziti