I love pumpkin ravioli but who has time or energy to make that, get all the flavor with none of the work with this baked ziti dish.
Baked Pumpkin and Sage Ziti
1 16 0z package of ziti or other pasta cooked and drained
2 c pumpkin puree
2 c ricotta cheese
1/4 c shredded parmesan cheese
1 T honey
1/2 t ground nutmeg
1 T chopped fresh sage
1 T butter
1/2 t salt
1/4 t pepper
1/4 c shredded mozzarella cheese
While pasta is cooking, mix pumpkin, ricotta and parmesan cheeses, honey, egg, nutmeg and sage in a bowl. When pasta is done drain and return to pot, add butter and stir over low heat until melted. Add pumpkin/cheese mixture and stir until evenly mixed. Stir in salt and pepper. Add to a large baking pan and sprinkle with shredded mozzarella. Bake for 20 min at 325 or until cheese is melted.
Do you have ham you need to use up, leftover lunch meat or ham from brunch? Here’s and easy comforting casserole to try.
Ham and Cheese Casserole
16 0z box ziti cooked and rinsed
2 T butter
2 T flour
1 t dijon mustard
2 c milk
1/4 ham cut into chunks or bite sized pieces
1/2 cup canned corn
1/2 c shredded cheddar cheese
1/2 c shredded swiss cheese
1/4 t black pepper
Preheat oven to 350
In a medium saucepan melt butter over low heat, stir in flour and cook 1 minute. slowly add milk, stirring constantly and turn heat up to med high. When sauce begins to bubble turn back to low and stir until slightly thickened, about 2 minutes. add dijon mustard, and both cheeses. stir until cheese is melted. add pepper and stir.
add cooked pasta, chopped ham and corn to a large baking dish. Pour cheese sauce over top and combine. Bake for 25 -30 minutes or until sauce is bubbly and crust form on top.
If you want you can add breadcrumbs or more shredded cheese on top before putting in the oven.
We eat a lot of wings around here. I have two teenage boys and I think if it was up to them we would eat pizza and wings every night. I saw a post awhile back from a fellow blogger, Fantastic Frugal Foods from Justa’s Kitchen for a Buffalo Chicken Casserole. What a great idea for my family. So when I was in my kitchen with some extra chicken cutlets that need to be used up, I remembered her recipe. I wanted to use what I had in my kitchen without going to the store, so I kinda of created my own version, but here is hers.
Buffalo Chicken Casserole
1 1/2 lbs boneless chicken breasts cut into bite size pieces
1 t chopped garlic
2T hot sauce (I used Frank’s)
1/4 c chopped celery (if you are not a celery fan, try carrots)
1/4 c flour
3 cups milk
3 oz cream cheese
2 T blue cheese
16 oz box of ziti (or other pasta), cooked and drained
1/2 c crushed Buffalo flavored Pretzel Crisps
Preheat the oven to 350 degrees, Add butter to a large pan and melt over med high heat, add chicken, garlic, 1 T hot sauce and celery. Sauté til chicken is cooked through, about 4 minutes. remove from heat and sprinkle chicken and veg with flour.
Place back on burner over low.for 1 minute. Add milk and bring to boiling, turn to low and add cream cheese, blue cheese and remaining 1 T of hot sauce cook until cheese is melted into sauce and it is slightly thickened.
Add sauce to pasta and stir, pour into a large baking dish, 9×13
Top with crushed pretzels.
Bake for 20 minutes.