Pumpkin Baked Ziti

This pumpkin baked ziti is a comforting pasta dish with a savory, creamy sauce. It combines tender pasta with a dairy-free ricotta made from tofu and a simple sauce of pumpkin puree and fresh sage. The whole casserole is topped with a crunchy blend of breadcrumbs and pecans.

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From start to finish, this dish comes together in under an hour, making it a good choice for a weeknight dinner. Most of the time is hands-off while the ziti bakes in the oven. It’s a warm and satisfying meal for a cool evening.

Essential Ingredients

• Pumpkin Puree: Use 100% pure pumpkin. Pumpkin pie filling is pre-sweetened and spiced and will not work for this savory dish.
• Tofu: Firm or extra-firm tofu provides the best texture for the dairy-free ricotta. Avoid using silken or soft tofu.
• Nutritional Yeast: This deactivated yeast adds a cheesy, nutty flavor. It is often found in the health food section of grocery stores.
• Pasta: Ziti is the classic choice, but other tube-shaped pastas like penne or rigatoni work just as well.
• Fresh Sage: This herb gives the dish a distinct autumn flavor that goes well with pumpkin. Dried sage can be used in a pinch, but use about half the amount.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta and Prepare the Ricotta: First, preheat your oven and get the pasta cooking in a large pot of boiling water until it’s al dente. While it cooks, prepare the savory tofu ricotta by blending pressed tofu with lemon juice, nutritional yeast, and garlic in a food processor until creamy. Pulse in the fresh sage at the very end.

Combine the Ingredients: Once the pasta is drained, place it in a large mixing bowl. Add the tofu ricotta, pumpkin puree, minced garlic, salt, and pepper. Gently stir everything together until the pasta is fully coated in the creamy pumpkin sauce.

Assemble and Bake: Transfer the pasta mixture to a 9×13-inch baking dish and spread it in an even layer. Mix the breadcrumbs and pecans together and sprinkle them over the top. Cover the dish with foil and bake for 30 minutes, then uncover and bake for another 5-10 minutes until the top is golden.

Serving Ideas

This baked ziti is a satisfying meal on its own. For a lighter pairing, serve it with a simple green salad dressed in a light vinaigrette.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta texture may change, so freezing is not recommended. Reheat individual servings in the microwave or in a covered oven-safe dish at 350°F (175°C) until warmed through.

FAQ

Can I make this gluten-free?

Yes, this recipe works well with gluten-free pasta. Simply substitute your favorite gluten-free ziti or penne and follow the package directions for al dente cooking.

Can I prepare this dish ahead of time?

Yes, you can assemble the entire casserole up to one day in advance. Cover it tightly and store it in the refrigerator. You may need to add 5-10 minutes to the covered baking time.

Is there a substitute for the pecans?

If you have a nut allergy or prefer not to use pecans, you can omit them entirely or substitute with shelled pumpkin seeds (pepitas) for a similar crunch.

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📖 Recipe Card

Pumpkin Baked Ziti

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• Author: Emma Taylor
• Total Time: 55 minutes
• Yield: One 9x13-inch dish 1x

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Description

Creamy pumpkin puree and a savory tofu ricotta coat ziti pasta, baked under a crunchy pecan and breadcrumb topping.

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Ingredients

Scale 1x2x3x

• 12 ounces (340 g) ziti or penne pasta
• 1 (14-ounce / 397 g) package firm tofu, drained and pressed
• 1/4 cup (60 ml) lemon juice
• 1/2 cup (30 g) nutritional yeast
• 1 clove garlic
• 1/2 cup loosely packed fresh sage leaves
• 1 (15-ounce / 425 g) can pumpkin puree
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup (60 g) breadcrumbs
• 1/4 cup (30 g) chopped pecans

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Instructions

1. Preheat your oven to 375°F (190°C). Cook the pasta in a large pot of salted boiling water until al dente, according to package directions. Drain well.
2. While the pasta cooks, make the tofu ricotta. In a food processor, combine the pressed tofu, lemon juice, nutritional yeast, and 1 whole garlic clove. Process until the mixture is smooth and creamy.
3. Add the fresh sage leaves to the food processor and pulse 3-4 times, just until the sage is chopped and mixed in. Be careful not to over-blend.
4. In a large bowl, combine the cooked pasta, the tofu ricotta mixture, pumpkin puree, 2 minced garlic cloves, salt, and pepper. Stir gently to coat the pasta evenly.
5. Spread the pasta mixture into a 9×13-inch baking dish.
6. In a small bowl, mix the breadcrumbs and chopped pecans. Sprinkle this mixture evenly over the pasta.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and bake for another 5 to 10 minutes, or until the topping is golden brown and the casserole is heated through.

Notes

• Make sure to use 100% pumpkin puree, not pumpkin pie mix, which contains added sugar and spices.
• Pressing the tofu removes excess water, which is key to achieving a thick, ricotta-like consistency.
• Cooking the pasta al dente (with a slight bite) prevents it from becoming mushy after baking.
• If you don’t have a food processor, you can mash the tofu thoroughly with a potato masher and finely chop the garlic and sage before mixing.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American