Nonstick cooking spray 4 cups (12 oz) dry whole-wheat ziti 1 can (15 oz) 100% pure pumpkin 2 Tbsp all-purpose flour 1 tsp garlic powder ½ tsp salt ¼ tsp ground nutmeg Pinch cayenne pepper 1 can (12 oz) evaporated skim milk 4 links (12 oz) fully cooked (Italian seasoned) chicken sausage, cut into ¼ in slices
baked ziti with pumpkin & sausage Nutrition:
216 calories, 4g fat, 14g protein, 30g carbohydrate, 4g fiber (per serving)
Total servings: 12
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4 cups pre-washed baby spinach 1 cup shredded part-skim mozzarella ½ cup shredded Parmesan cheese
1. Preheat oven to 425 degrees. Spray 4-qt baking dish with nonstick cooking spray. 2. Prepare pasta according to package directions. Reserve ½ cup pasta cooking water and set aside for later use. Drain pasta and return to cooking pot. 3. Meanwhile, combine pumpkin, flour, garlic powder, salt, nutmeg, and cayenne pepper in a skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2-3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well. 4. Spread half the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Cover ziti with foil. 5. Bake for 20 min or until heated through. Combine mozzarella and Parmesan cheeses in a small bowl. Remove foil and sprinkle with cheese mixture. Bake, uncovered, for an additional 5 min or until cheese is melted.
Adapted from verybestbaking.com