Pumpkin Baked Ziti

Adapted from this Paula Deen recipe.


Ingredients:
Pam Cooking Spray
3 chicken sausages (I used these since I had them leftover)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
1 teaspoon ground sage
2 teaspoons salt
1 pound ziti pasta, cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan

Directions:
Preheat oven to 375 degrees F. Spray a 9x13 pan with the Pam.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Pour rigatoni mixture into the prepared pan. Sprinkle the top with Parmesan cheese and bake for 35 minutes until the topping is golden brown.