Pumpkin Burrata Baked Ziti Recipe

I absolutely love how this Pumpkin Burrata Baked Ziti Recipe brings cozy fall flavors right into your kitchen, yet manages to feel fancy enough for a weekend dinner party. It’s the kind of dish that wraps you in comfort with creamy pumpkin sauce and melty burrata cheese—trust me, you won’t believe how well pumpkin and cheese play together here. Whenever I make this, it’s a huge hit, especially when the weather starts to turn chilly and everyone’s craving something warm and satisfying.

What makes this Pumpkin Burrata Baked Ziti Recipe worth trying is how simple it is to pull off, but the flavors are anything but basic. You’ll find that it’s perfect for busy weeknights when you want a comforting meal without fussing over complicated steps. Plus, there’s something about that pillow-y burrata melting into the ziti that just makes everyone at the table smile every single time.

this …

Ingredients You’ll Need

This Pumpkin Burrata Baked Ziti Recipe uses simple ingredients, but each one plays a special role in creating that creamy, dreamy texture and balanced flavor. Keep an eye out for high-quality pumpkin puree and fresh burrata to really elevate it.

• Ziti pasta: Ideal for holding sauce in its hollow shape; if you can’t find ziti, penne works too.
• Kosher salt and pepper: Seasoning is key to balancing pumpkin’s sweetness.
• Olive oil: Use extra virgin for better flavor and aroma when sautéing garlic and shallots.
• Garlic cloves: Finely minced to melt into the sauce without overpowering.
• Shallot: Adds a subtle sweetness and depth; don’t swap with regular onion, it’s milder and fits better.
• Crushed red pepper flakes: Gives just the right hint of heat and complexity.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for a savory profile.
• Half and half or heavy cream: Half and half keeps it lighter, heavy cream makes it ultra-rich — your call!
• Reserved starchy pasta water: This helps loosen the sauce and create a silky texture.
• Parmesan cheese: Sharp and nutty, it adds umami that rounds out the pumpkin flavor.
• Burrata cheese: The star for creamy pockets of cheese that melt beautifully on top.

Variations

I love to mix things up a bit depending on the season or what I have on hand, so feel free to play around with this Pumpkin Burrata Baked Ziti Recipe to make it your own. Adding veggies or swapping cheeses can give it a fresh twist without losing that comforting vibe.

• Sage & Brown Butter: I’ve added a browned butter and sage drizzle on top before baking, and it brings such a fragrant, nutty boost.
• Spinach or Kale: Stirring in some wilted greens gives it a bright color and extra nutrients, perfect for a satisfying weeknight meal.
• Vegan Version: Swap burrata for vegan cheese and use coconut cream instead of half and half; it’s surprisingly delicious.
• Extra Spice: If you like it spicy, add more crushed red pepper or a pinch of smoked paprika for depth.

How to Make Pumpkin Burrata Baked Ziti Recipe

Step 1: Cook the Pasta Perfectly

Start by bringing a large pot of salted water to a boil and cook your ziti pasta according to package directions—al dente is best here because it will keep cooking in the oven. Don’t forget to scoop out about a cup of pasta water before draining; this starchy water is secret sauce magic for your pumpkin mixture. I always set it aside in a measuring cup so I can adjust the sauce consistency later.

Step 2: Build Your Pumpkin Sauce

In a large oven-safe skillet, heat two tablespoons of olive oil over medium heat. Toss in the minced garlic, diced shallot, and a big pinch of salt and pepper. Add ¼ teaspoon crushed red pepper flakes, but don’t worry—you can always add more at the end for kick. Stir frequently until the shallots soften and become translucent, about 5 minutes. This step really builds a flavorful base for the sauce, so don’t rush.

Step 3: Whisk Together Pumpkin and Cream

Next, stir in the pumpkin puree, followed by half and half (or heavy cream, if you want it richer) and about ½ cup of your reserved pasta water. Use a whisk here until everything smooths out—don’t panic if it looks a bit thick; add more reserved water little by little until it reaches a creamy, sauce-like texture. Finally, whisk in ¼ cup grated parmesan cheese; this adds a layer of umami that perfectly cuts through the sweetness of the pumpkin.

Step 4: Combine Pasta and Sauce, Add Burrata

Now toss your cooked ziti right into that luscious pumpkin sauce, ensuring every piece gets coated. Then, carefully pull apart the burrata cheese and place large spoonfuls evenly over the top—you want those gorgeous creamy pockets all across the dish. Sprinkle a little extra parmesan on top to get a golden crust after baking.

Step 5: Bake Until Bubbly and Melty

Pop your skillet into the oven preheated to 400°F and bake uncovered for 20 to 25 minutes. The goal here is for the cheese to melt and the sauce to bubble gently around the edges. You’ll know it’s ready when the top is golden and the kitchen smells like pumpkin-garlic heaven. Then finish with a sprinkle of crushed red pepper flakes and extra parmesan for that final flavorful pop.

How to Serve Pumpkin Burrata Baked Ziti Recipe

Garnishes

I’m a big fan of topping this dish with a sprinkle of crushed red pepper flakes for a little heat, and a fresh grating of parmesan cheese right when it comes out of the oven. Sometimes, I add a few torn fresh basil leaves or chopped parsley just for that pop of color and a subtle herbal note that brightens the richness.

Side Dishes

This baked ziti pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to cut through the creaminess. Roasted or sautéed green beans or a simple garlic bread are also perfect — they soak up any leftover sauce and keep the meal balanced.

Creative Ways to Present

For a special occasion, I like to serve it straight from an elegant cast-iron skillet at the table so everyone can help themselves to those gooey burrata pockets. Another fun idea is layering it in individual ramekins and placing a small burrata ball on top for personal servings that impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in a tight container in the fridge, and it holds up well for 3 to 4 days. Just be sure to press plastic wrap directly onto the surface if you want to minimize a dry skin forming on top. It reheats beautifully and still tastes creamy.

Freezing

I’ve frozen this baked ziti once or twice with success—just freeze in airtight containers before baking for best results. When thawed and baked, it’s almost as good as fresh, but I recommend slightly reducing the baking time to avoid overcooking the pasta.

Reheating

To reheat leftovers, pop the ziti in a preheated oven at 350°F covered with foil to keep moisture in, about 15 minutes or until warmed through. Microwaving works too, but it’s a bit less creamy, so I prefer the oven method whenever possible.

FAQs

Final Thoughts

Honestly, this Pumpkin Burrata Baked Ziti Recipe is one of those comforting meals I keep coming back to because it balances simplicity with special enough to serve to guests. The little chunks of melted burrata contrasted with creamy pumpkin sauce make every bite feel indulgent but still homey. If you’re craving a cozy pasta dish with a twist, I can’t recommend it enough — just give it a try and watch how quickly it disappears from the table!

Print