Pumpkin Baked Ziti - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A flavorful pasta dish with turkey sausage and pumpkin that's baked until bubbly.
Ingredients
- 1 lb sweet Italian sausage, (1 lb turkey sausage, for Richard Simons' version)
- 3/4 cup onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 2 tablespoons oil
- 1 (15 oz) can pumpkin puree
- 1 cup chicken stock
- 2 teaspoons fresh sage leaves, chopped
- 2 teaspoons salt
- 1/3 cup heavy cream, (omit ingredient for Richard Simons' version)
- 1 lb ziti pasta, cooked (1 lb whole wheat ziti, for Richard Simmons' version)
- 2 tablespoons fresh parsley, chopped
- 1 cup freshly grated Parmesan cheese, (1/4 cup Parmesan for Richard Simmons' version)
Instructions
- Preheat oven to 375 º. Butter 8 (8 oz) ramekins.
- 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 cream and 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. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
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