Pumpkin Burrata Baked Ziti.
Pumpkin burrata baked ziti is the ideal cozy fall dinner! Pasta baked in a pumpkin sauce and baked with burrata cheese until melty and warm. Delish!
It’s pumpkin pasta season!
This baked ziti has a creamy and rich pumpkin sauce, then is topped with burrata cheese and baked until melty, creamy and so utterly perfect that you will want to eat it once a week!
Oh how I love a good pumpkin pasta!! My absolute favorite pumpkin pasta is the pumpkin gnocchi from DiAnoia’s here in Pittsburgh. It’s INCREDIBLE. The gnocchi is so pillowy and huge. The sauce is thick and creamy and filled with pumpkin. It’s perfectly spiced and then the entire thing is served in a BREAD BOWL.
Yes, a freaking bowl made of bread. Sure, we’ve all had soup in a bread bowl. But pasta in a bread bowl?! It takes the carbcation to a whole new level. Carbs on carbs with a cheesy, creamy pumpkin sauce. Dreamy! And ultimately cozy.
Obviously this is not exactly that. We’re skipping the whole bread bowl thing, but let me just tell you that this sauce is incredible for bread dipping. Grab a huge chunk of bread and drag it through that sauce and
oh
my
gosh.
Heaven. Pure heaven!
The whole savory pumpkin, garlic and parmesan combo is one of my favorites. In fact, I think I love all squash in a savory preparation over sweet. Eddie does too!
Anyway, here’s how this pumpkin pasta goes down.
First, I boil some pasta so it’s ready to go.
Then I make a quick sauce with lots of garlic. Think olive oil, garlic, shallots, a pinch of red pepper. The best combo.
Next, I add in an entire can of pumpkin. Which is fabulous, because you use up the whole can and don’t have to stash a half-used one in the fridge only to remember it two weeks later.
I also stir in some half and half or cream, some parmesan cheese, a bit of reserved pasta water and a little salt and pepper.
Next comes the pasta! I stir in the pasta, then top it with the burrata cheese. A little more parmesan too, of course.
Finally, bake it! Bake until bubbly, golden, cheese and dreamy. It’s utterly delicious.
Throw on some crushed red pepper flakes and dinner is ready.
Look at that melty goodness!
This is one of the best meals you can make this season!
I love how versatile it is: it can be served as a side dish or as a main dish with a salad. It’s also perfect for game days and cozy couch weekends.
Best.season.ever.
Pumpkin Burrata Baked Ziti
Pumpkin Burrata Baked Ziti
Ingredients
- 1 pound ziti pasta
- kosher salt and pepper
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1 shallot, diced
- ¼ teaspoon crushed red pepper flakes, plus more for topping
- 1 15 ounce can pumpkin puree
- 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!
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I appreciate you so much!
Want a big bowl of this tonight!
5 Comments on “Pumpkin Burrata Baked Ziti.”
A fantastic recipe that everyone we knew really enjoyed! Thanks and keep it up!
Made this tonight for my family and a few friends. It was a hit even with the kids who don’t eat anything!!! Easy to make. The only thing I learned is to add a bit more pasta water to the sauce to make it thinner as it was a bit too dry after baking. That was my fault but no one else seemed to care.
Absolutely delicious. Perfect for dinner, even though it was 80° out.
Thank you Jessica!
Made this last night, very easy to follow and always love a pumpkin recipe. Unfortunately, it didn’t really taste like much though – maybe I will add some miso or something to it next time with some Kale on the side :)
I made this Saturday for a football party and it was such a hit! Not a bite uneaten, I should have doubled it! Everyone raved about it! I plan on making it for Thanksgiving too! Thanks!!