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Pumpkin Baked Ziti Recipe | Baked Pasta Fall Dinner Ideas - This pumpkin pasta recipe from Richard Simmons is one of Paula's best savory pumpkin dishes for fall. This baked ziti with sausage is delish!
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Pumpkin Baked Ziti Recipe: https://www.pauladeen.com/recipe/pumpkin-baked-ziti/
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0:01
- Hey, y'all welcome into the kitchen.
0:03
I am walking down memory lane today, y'all.
0:11
I'm actually preparing a recipe that Richard Simmons,
0:17
the day he was a guest on my show,
0:20
I was doing "Paula's Party"
0:22
and I was in New York City filming up there
0:25
in a real studio.
0:28
I'm gonna take this outta the casing,
0:31
'cause that casing is kind of tough.
0:33
So I'm starting out cooking some sweet Italian sausage
0:42
and I've decided here
0:43
at the last minute to take it outta the casing.
0:47
So anyway, Richard Simmons was my guest.
0:51
And you talking about somebody full of life and energy.
0:58
Oh my gracious, my goodness.
1:02
He was a lot of fun, a lot of fun.
1:05
You know, I was watching,
1:07
I guess you'd call it a documentary the other day
1:09
on Richard Simmons and it appears like Richard has retired.
1:15
So I'm not sure.
1:18
I'm not sure about that, but whatever you doing Richard
1:23
I hope that you're doing it in good health and happiness.
1:29
So hopefully,
1:32
Stephanie, one of our computer geniuses
1:37
can actually find a picture of Richard and I
1:40
together that day.
1:44
I hope that you can, Stephanie.
1:46
(laughs)
1:47
That hint is to you, girl. (laughs)
1:51
So I hope you can find one.
1:54
Oh gosh, Pete brings back good memories and crazy memories.
1:59
I met so many wonderful people along the way.
2:03
You know, I only met one that was kind of a booty hole
2:11
but I'm not going to tell you who it was.
2:13
(laughs)
2:14
You'll have to make that guess yourself.
2:17
But everybody was just so wonderful
2:22
during the filmings of "Paula's Party".
2:26
We had a lot of fun.
2:29
And then I think I actually started shooting
2:31
"Paula's Party" here at Uncle Bubba's,
2:33
my brother's restaurant.
2:36
And then we moved him to New York City.
2:41
Okay, it doesn't take but a minute to take that
2:44
sausage outta the casing.
2:52
My hands are starting to get slick.
2:54
(laughs)
2:56
All right, there we go.
2:57
That is one pound of sweet Italian sausage.
3:04
And I'm gonna wash my hands real quick
3:07
or I won't be able to hold onto anything,
3:10
'cause they'll be greasy.
3:15
Oh.
3:19
That's some hot water.
3:24
Okay, we're gonna cook this up.
3:26
We're gonna scramble it up and cook it.
3:28
It'll take about eight minutes.
3:32
But it's been so long since I've done that show
3:35
with Richard, y'all, that I can't remember,
3:41
I can't remember, what it, let's see.
3:51
Okay there was a note, omit this ingredient
3:55
for Richard Simmons' version.
3:57
So apparently Richard did a light version of this pasta.
4:03
I don't know how he did it
4:04
but I'd have to go back and watch the tape again, y'all.
4:10
Okay.
4:13
Okay, it's ready.
4:16
And it did, it took about eight minutes
4:19
and now I'm just gonna take out the sausage
4:22
using a slotted spoon, you know
4:26
except this didn't have a lot of fat in it.
4:29
So I mean, I bet we don't even have one tablespoon
4:35
and the recipe says to leave two tablespoons
4:43
of your drippings in the pan.
4:44
And we've got maybe one tablespoon, so we'll leave that.
4:49
And then we're gonna add some olive oil
4:55
and we're going to cook off some of our other ingredients.
4:58
I'm gonna cut that down a little bit.
5:00
So a little bit of olive oil
5:05
Little bit of onion.
5:14
We're gonna cook that off until it's,
5:17
you know, kind of soft, then we're gonna add our garlic.
5:23
And this is a lot of red pepper, y'all.
5:29
I don't remember that day at "Paula's Party",
5:35
I don't remember using that much pepper,
5:37
but that's a lot of pepper, but the recipe calls for
5:46
one teaspoon of red pepper flakes.
5:48
So like I said, that's a lot.
5:51
Yeah, that's alright.
5:52
I'm just gonna cut back on it Teresa.
5:56
'Cause I think that would set folks on fire
5:59
(laughs)
6:00
and we don't wanna set anybody on fire.
6:03
(laughs)
6:05
All right, let me check this oven for Theresa.
6:09
Whoa, it's hot. (laughs)
6:13
- I need it for tomorrow. (laughs)
6:17
- I almost set my glasses on fire.
6:20
Speaking of glasses, I don't know if I told y'all or not
6:23
but I just love my glasses so much.
6:26
And we now have 'em in the store, in the Paula Deen store
6:29
here in Savannah, at the Lady and Sons
6:32
and they come in different colors and I love them so much,
6:38
'cause they're big enough that I could have my prescription
6:41
put in them, 'cause you know, I need bifocal, so.
6:45
- [Eddie] They're online too.
6:47
Paula Deen Store online.
6:48
- Oh good, they're online too, Eddie just said.
6:51
Good, good, good, at the Paula Deen store.
6:55
You know what?
6:56
The next pair I get, they're so reasonable.
7:00
The frames are so, so reasonable, y'all,
7:04
it's that prescription that, you know is kind of costly
7:11
but the next one I want is the, oh my gosh,
7:18
did I tell you which one I wanted, Eddie?
7:20
Like the, not the tiger, it's not a tiger.
7:24
- Tortoise. - Tortoise shell, yes,
7:27
thank you, Theresa.
7:29
I think the tortoise shell is so good looking.
7:34
All right, so we just wanna cook this 'til it's soft
7:41
and we're going to do away with that,
7:47
that red pepper, I think we've gone far enough with it.
7:52
Now I'm putting in some fresh sage.
7:56
Sage is one of those herbs that's,
8:01
to me a little bit of that goes a long way.
8:04
And I think the recipe called for what
8:05
a teaspoon full of sage, Theresa?
8:08
- Two. - Two teaspoons.
8:11
Yes of fresh chopped sage.
8:18
I don't think I'm gonna put all of that in there.
8:22
Okay, now I'm gonna add our chicken stock.
8:37
We're gonna let that come to a boil.
8:53
I need to go back and look at that show
8:56
that where Richard was a guest.
8:59
I would love to just see him and make sure he's doing okay.
9:04
He brought a lot of laughter to folks
9:08
and he really has a big, big heart.
9:13
You know, as far as wanting to help people
9:18
live their best life.
9:21
All right.
9:24
Now the next thing to go in is pumpkin puree.
9:32
And this is an organic pumpkin puree,
9:35
if you care about things like that,
9:39
if you like your things to be organic.
9:53
This is pretty pumpkin.
9:58
Doesn't appear to have any strings in it.
10:01
And I guess you know what I mean
10:03
when I'm talk about the strings,
10:08
that's in the pumpkin, the center of the pumpkin.
10:16
Okay.
10:21
Looks delicious.
10:30
Doesn't that look good?
10:32
We're gonna let that just kinda
10:35
cook slowly for about five minutes, you know, to just
10:39
marry all those flavors.
10:43
This just looks like the month of October to me.
10:49
Eddie said fall is some of his favorite colors.
10:55
He loves doing arrangements with fall colors.
11:04
Okay, that really looks good.
11:08
Now the original recipe, Richard tells us to put this in
11:14
individual ramekins.
11:17
Let me go ahead and add my sausage back to it,
11:23
to put this in individual ramekins.
11:28
And so everybody would have their own serving.
11:34
So you can do it that way,
11:37
if you're having a dinner party
11:38
or you're seating say six or eight people at the table
11:44
and you want them to have their own dish,
11:47
put it in individual ramekins.
11:50
If you don't care about having individual servings,
11:58
you can put it in one casserole dish.
12:01
So I think that might be what I plan to do.
12:09
All right now I'm gonna add my heavy cream
12:21
and I'm sure y'all probably know this
12:22
but this is just a hint.
12:25
When you're cooking pasta,
12:28
you know, before you pour all the pasta water out,
12:34
you might think about pouring up, you know,
12:37
a cup or two of your pasta water just to have on hand
12:41
in case you need it for thinning out because it really
12:46
because of all the starch that cooks outta the pasta,
12:51
it makes for a great thinner-outer liquid.
13:00
All right.
13:06
Gonna add my salt.
13:10
That looks like a lot of salt,
13:12
so I'm not gonna put that all in there.
13:21
All right, now the recipe calls for
13:25
one pound of Ziti pasta cooked off.
13:30
Personally I don't think it's gonna take the full pound.
13:35
What do you think, Theresa?
13:37
- [Theresa] You say that every time.
13:39
- Well. (laughs)
13:40
- [Theresa] But they only have a pound in the box,
13:43
so I always cook all of it.
13:46
- Okay. - Sometimes we use it,
13:47
sometimes we don't. - Yeah.
13:49
I'm just afraid that if I put that whole box in there
13:53
that it'll be like dry, you know, really dry,
13:57
get back in there.
14:02
So I would definitely recommend
14:09
maybe a half a pound, 'cause that's a lot of pasta.
14:14
Come look, Theresa.
14:15
- [Theresa] I know, well, that's when I was cooking the
14:18
(indistinct) I was a little.
14:19
- You know, but it seems like to me on pasta recipes
14:23
if you going by a recipe, it always says
14:32
like that much for one person, you know?
14:35
Who can eat that much?
14:37
I just don't wanna put any more pasta in there,
14:40
'cause it's gonna be dry as a bone.
14:44
And I don't want it to be as dry as a bone for you.
14:49
All right now so I'm putting this in a 13 by nine by two
14:53
but it would be so pretty in individual ramekins.
14:57
- [Theresa] That would be nice for a dinner party.
14:59
- [Paula] Yeah for a dinner party,
15:00
if you're having guests over.
15:06
Splat. (laughs)
15:09
Splat.
15:13
Yeah there is no way, Theresa.
15:18
(laughs)
15:19
We take a pound of.
15:22
- I'm gonna turn this off. - Ziti.
15:24
Okay well you gonna need to look at the,
15:27
look, check, you're gonna need to get a hot pad
15:31
and take out the gauge and just see,
15:35
yeah what's it reading.
15:41
- [Theresa] Just watch out, don't, I'm sorry.
15:42
- I ain't moving.
15:45
I ain't moving, Charlie.
15:50
I'm getting every bit that liquid out of that dish.
15:56
Okay.
15:59
- [Theresa] Oh, it's actually over.
16:01
- [Paula] Oh, what did it register?
16:02
- [Theresa] About a 360.
16:04
- [Paula] 360?
16:06
Okay so we'll need to remember
16:08
- About 10 minutes. - Let's see, let me see.
16:09
- Well now it's at 350,
16:11
but I just pulled it. - Well that's 'cause
16:12
it's outta the oven. (laughs)
16:15
All right.
16:17
Now we're gonna top this with fresh shaved Parmesan cheese.
16:31
So you can see how this would be really pretty
16:33
in a ramekin with your cheese on top.
16:46
All right so this is gonna go in the oven
16:48
for about 15 minutes at 350 degrees.
16:53
How 'bout it, Theresa?
16:56
- [Theresa] I'll come get it.
16:57
- Okay.
17:00
It's Ziti time, pumpkin Ziti.
17:05
Just know I had a good time with you, Richard.
17:08
And like I said, I hope all is well.
17:10
And this brings back memories.
17:12
Oh, well I think this is what we cooked
17:16
but I wouldn't put my life on it.
17:18
So I did love the way that it would be cooked
17:29
in little ramekins, you know, like this size.
17:34
I just love these little dishes, they're in our stores now.
17:38
That's so pretty, kind of the gray and the green,
17:41
but each individual serving would look really good.
17:51
But this is the way we're going to eat it tonight.
17:56
I want you to look, Teresa.
17:57
If I had put that (laughs)
18:00
whole box of. - I know
18:03
we wouldn't have had any. - Rigatoni, we.
18:05
(laughs)
18:06
- [Theresa] There'd be no sauce.
18:07
- And we'd choked to death on the dryness.
18:13
So anybody,
18:15
(timer sounds) - Sorry.
18:17
- That's all right.
18:19
Anybody want some?
18:20
Look how hot it is, y'all.
18:28
You can smell the sweet Italian sausage.
18:31
Come over here and smell it, Theresa, just smell it.
18:37
- Yum. - Can you smell
18:38
the sage in it? - I can.
18:41
I have to admit I was a little not so sure about pumpkin.
18:45
(laughs) - I know.
18:48
- [Theresa] That's a little bit of a different.
18:49
- But isn't this a nice fall dish?
18:52
- [Theresa] Oh yeah.
18:56
- Don't touch that dish though, 'cause it is hot, hot, hot.
19:05
You want some or you just, you wanna get a fork?
19:11
- [Theresa] I just happened to wash one.
19:13
(laughs)
19:14
- Good, I have just eaten so much.
19:17
- [Theresa] I know today's been a.
19:18
- That I'm not going to eat supper.
19:23
- Who needs supper? (laughs)
19:25
- We've been eating supper all day,
19:27
haven't we? - Exactly.
19:28
(laughs)
19:29
- Since one o'clock.
19:30
- That's the best day of filming.
19:36
That's surprisingly good.
19:41
They do work well together.
19:43
- An unusual.
19:45
- [Theresa] Eddie you'll like this.
19:47
- Yeah, Eddie will like it.
19:49
- [Theresa] It's got a little gourmet flavor to it.
19:53
- Can't get my noodle.
19:56
- I'm digging in for more.
19:57
(laughs)
19:58
- Me too.
20:01
What do you mainly taste in it, Theresa?
20:04
- [Theresa] What?
20:05
- What's the main flavor profile you get from it?
20:10
- [Theresa] I get a good bit of the sausage
20:12
and a good bit of the. - Me too.
20:14
- But I get a little bit of the Sage and I like the pumpkin.
20:17
It's not as, I was expecting it to be
20:20
a little more overpowering. - Yeah it doesn't
20:22
scream at you though, does it?
20:24
- It gives it a really nice creaminess.
20:26
- The sweet Italian sausage is very good.
20:28
- Oh my gosh.
20:30
But we've never had a problem with Italian sausage.
20:33
(laughs)
20:36
- Yum. - That is so good.
20:39
- So you know that you can go online and get the recipe.
20:48
Ooh, that was a little hot.
20:52
Get the entire recipe in the correct amounts.
20:55
But I would not use one whole one pound box
21:03
because I think it would be way too dry
21:06
and it's got a little heat to it.
21:08
- I just caught it. - I know.
21:11
(laughs)
21:12
- But it's a good heat. - Yeah, it is.
21:13
- [Theresa] It's in your mouth, you know,
21:14
not down your throat, in your mouth.
21:16
- Yeah, yeah
21:17
it's on my tongue. - Yeah that's a winner.
21:20
- Winner winner sausage dinner.
21:23
(laughs)
21:25
Love and best dishes, y'all, have a good one.
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