Ring in fall with this veggie-packed, delicious ziti! Creamy pumpkin sauce and tons of melty cheese make this the perfect fall dinner.

Quick Info

⏱️ 55 min • 🍽️ 12 servings • ⭐ 87%

Tags

[Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• Nonstick cooking spray, for greasing
• 2½ teaspoons kosher salt, divided, plus more for boiling
• 3 cups cauliflower florets (about 1 small head)
• 1 large red onion, cut into 1-inch pieces (about 2 cups)
• 1 tablespoon minced fresh sage, plus 1 tablespoon whole leaves, divided
• 2 tablespoons fresh thyme leaves, divided
• 4 large garlic cloves
• 1½ tablespoons olive oil
• 1 pound dried rigatoni pasta
• 2 15-ounce cans of unsweetened pumpkin purée
• 1¼ cups heavy cream
• 1 tablespoon white wine vinegar
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• 1½ cups ricotta
• 1 cup finely grated Parmesan cheese
• 4 cups kale, ribs removed, roughly chopped into 1-inch pieces
• 4 cups low-moisture mozzarella cheese, shredded

Instructions Preview

1. Preheat the oven to 425°F (220°C). Grease …
2. Bring a large pot of water to a boil.
3. On an unlined baking sheet, toss together …

…and 6 more steps

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Recipe by: Aleya Zenieris, Magdalena O'Neal, Karlee Rotoly • From: Tasty