Pumpkin burrata baked ziti is the perfect cozy fall dinner: pasta enveloped in a creamy pumpkin sauce, crowned with burrata and baked until warm and melty. Simply delicious.
It’s officially pumpkin pasta season.
This baked ziti features a rich, velvety pumpkin sauce, finished with torn burrata and extra parmesan, then baked until browned and bubbling. It’s indulgent and comforting — the kind of dish you’ll want to make all season long.
I adore pumpkin in savory dishes. One of my favorite preparations is the pumpkin gnocchi at DiAnoia’s in Pittsburgh — pillowy gnocchi in a creamy, perfectly spiced pumpkin sauce served in a bread bowl. While this recipe skips the bread vessel, the sauce is just as dreamy for scooping with big chunks of crusty bread.
The combination of savory pumpkin, garlic, and parmesan is one of my go-tos. I prefer squash prepared savory rather than sweet, and this dish highlights that style perfectly.
Here’s how this pumpkin baked ziti comes together.
Start by boiling the pasta until just al dente so it finishes in the oven without getting mushy.
Make a quick sauce by gently sautéing plenty of garlic and diced shallot in olive oil with a pinch of red pepper flakes for a subtle warmth.
Add a full 15-ounce can of pumpkin puree — using the whole can avoids leftover waste — then stir in half-and-half (or heavy cream) and a bit of reserved starchy pasta water to loosen the sauce and help it cling to the pasta. Stir in freshly grated parmesan for savory depth.
Toss the cooked pasta into the pumpkin sauce, transfer to an oven-proof skillet or baking dish, and top with torn burrata and extra parmesan. Bake until the cheese is melty, the top is warmed through, and everything is bubbly.
Finish with a sprinkle of crushed red pepper flakes for brightness and a little texture. The result is a creamy, comforting pasta that’s perfect for chilly nights, game days, or a relaxed weekend dinner on the couch.
Look at that melty goodness!
This is one of the season’s best meals: versatile enough to serve as a main with a simple green salad, or as a hearty side for company. It’s cozy, easy to share, and excellent for fall gatherings.
Best. Season. Ever.
Pumpkin Burrata Baked Ziti
Pumpkin Burrata Baked Ziti
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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
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Preheat the oven to 400°F (200°C).
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Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Reserve 1 cup of starchy pasta water before draining.
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In a large oven-safe 12-inch skillet or pan, heat the olive oil over medium heat. Add the garlic and shallot with a big pinch of salt, pepper, and the red pepper flakes. Cook, stirring often, until softened, about 5 minutes.
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Stir in the pumpkin puree, half-and-half, and ½ cup of the reserved pasta water. Whisk until smooth, adding more pasta water if needed to reach a creamy consistency. Whisk in the parmesan until incorporated.
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Add the cooked pasta to the pumpkin sauce and toss to combine. Pull apart the burrata and scatter it over the pasta. Sprinkle with additional parmesan.
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Bake for 20 to 25 minutes, until bubbly and warmed through. Top with more parmesan and crushed red pepper flakes, then serve.
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Want a big bowl of this tonight!