Equipment
- Skillet large
- Oil mister optional
Ingredients
- 3 tablespoons olive oil, + 2 teaspoons, divided
- 2 shallots, large , peeled and diced
- ¼ cup all-purpose flour
- 2 ½ cups milk, 2% or whole milk
- 1 cup pumpkin puree
- ¼ cup parmesan cheese, grated
- ½ cup sage leaves, thinly sliced, divided
- 1 pinch ground nutmeg
- salt and pepper, to taste
- 8 ounces whole wheat ziti pasta, or penne or rigatoni
- ¾ cup sharp white cheddar cheese, shredded
Instructions
- Preheat the oven to 350ºF. Lightly grease an 8-inch square baking dish with olive oil from an oil mister or with cooking spray.
- Cook the pasta in a large pot of salted boiling water for 1 to 2 minutes less than the package directions, so it's just shy of al dente. Drain and set aside.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring often, until just beginning to brown, about 7 minutes. Sprinkle the flour into the skillet and stir well. Cook, stirring often, until the flour is golden, about 3 minutes. Slowly pour in the milk a little at a time, whisking constantly, until the sauce is smooth. Whisk in the pumpkin puree. Let the sauce simmer over medium heat, whisking often, until thickened, about 7 minutes.
- Remove the sauce from the heat and stir in the parmesan, ¼ cup of the sliced sage and the nutmeg. Season to taste with salt and pepper, then fold in the cooked pasta until evenly coated. Transfer to the prepared baking dish and sprinkle the shredded cheddar evenly over the top. Cover the dish with foil and bake for 10 minutes, then uncover and bake for 10 minutes more, until the cheese is melted and the sauce is bubbling. For a browned top, broil for 2 to 4 minutes, watching closely, until the cheese is golden.
- While the ziti bakes, make the crispy sage topping. Heat the remaining 2 teaspoons of olive oil in a small skillet over medium heat. Add the remaining sage and cook, stirring often, until crispy, 2 to 3 minutes. Watch it closely, because sage goes from crispy to burnt very quickly. Transfer the sage to a paper towel to drain, then sprinkle it over the baked ziti just before serving.
Nutrition (estimated per serving)
Calories: 370kcalCarbohydrates: 43gProtein: 15gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 29mgSodium: 204mgPotassium: 371mgFiber: 2gSugar: 7gVitamin A: 6694IUVitamin C: 2mgCalcium: 311mgIron: 3mg
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