Hey kitchen besties! Harper here, wooden spoon in hand and a *seriously* delicious secret to share. 🍂✨ Ever have one of those crisp fall evenings where you crave something cozy enough to hug your soul, but impressive enough to make your taste buds throw a party? That’s exactly where this Pumpkin Burrata Baked Ziti strutted into my life – and refused to leave. Imagine: tender ziti noodles swaddled in a velvety, spiced pumpkin sauce that tastes like autumn sunshine, all topped with clouds of molten burrata cheese that ooze into golden, Parmesan-crusted perfection. It’s like your favorite cozy sweater met a fancy Italian trattoria and decided to move into your oven. Whether you’re feeding a crowd on game day, prepping a fuss-free Friendsgiving star, or just treating yourself on a chilly Tuesday (because you deserve it!), this dish is your golden ticket. Forget the pumpkin spice latte – *this* is how we celebrate fall flavor, my friends. Ready to make some cheesy, pumpkin-y magic? Let’s preheat those ovens and get stirring!

### The Night I Fell Hard for Pumpkin & Pasta

Picture this: It was my first “grown-up” Friendsgiving. I was determined to impress, armed with ambitious plans and… well, mostly just enthusiasm. My infamous “herb-crusted turkey” experiment? Let’s just say it resembled charcoal briquettes more than poultry. Panic mode: engaged. Then I spotted a lonely can of pumpkin purée and a forgotten ball of burrata hiding in my fridge. Desperation (and hunger!) fueled my tinkering. I whipped up a quick pumpkin sauce, tossed it with ziti, draped that glorious burrata over the top like a creamy security blanket, and shoved it in the oven praying for a miracle. The smell? Heavenly. The moment my friends dug in? Silence. Then, a chorus of “HARPER. WHAT IS THIS SORCERY?!” followed by demands for seconds. My turkey fail was instantly forgiven, replaced by the birth of this accidental superstar. It taught me the best kitchen magic often happens when plans go sideways – and that pumpkin and burrata are a match made in cheesy, autumnal heaven.

### Let’s Gather Your Pumpkin Cheesiness Crew!

This is where the cozy flavor party starts! Don’t stress about perfection – cooking should feel like a fun kitchen dance, not a rigid routine. Here’s what you’ll need (doubled for that crowd-pleasing effect!), plus my favorite insider tips:

2 lbs ziti pasta: The sturdy tubes are perfect for catching all that luscious sauce! Penne or rigatoni work too. *Chef’s Tip:* Undercook it slightly (al dente!) – it finishes cooking in the oven.
Kosher salt & black pepper: Your flavor foundation! Kosher salt dissolves evenly. Season boldly at every stage – pasta water, sauce, assembly.
4 tbsp olive oil: Good quality EVOO adds fruity depth. If you’re out, butter works beautifully too.
8 garlic cloves, finely minced: Fresh is non-negotiable! Jarred just won’t sing the same sweet, savory song. *Chef’s Hack:* Use a microplane for super-fine mincing (no chopping tears!).
2 shallots, diced: They bring a gentle, sweet onion vibe without overpowering. No shallots? A small sweet onion is a fine understudy.
½ tsp crushed red pepper flakes, plus extra for topping: The secret warmth! Adjust to your spice love. Start with ½ tsp – you can always add more later. The sprinkle on top adds a pretty kick and pop of color.
2 (15 oz) cans pumpkin purée: *Crucial:* Make sure it’s 100% pure pumpkin, NOT pumpkin pie filling! Libby’s is my reliable go-to. This is your velvet base!
1⅓ cups half and half or heavy cream: Half and half = lighter luxury. Heavy cream = decadent dreamland. For dairy-free, full-fat coconut milk works surprisingly well!
2 cups reserved starchy pasta water: LIQUID GOLD! This is the key to a silky, emulsified sauce. Don’t skip reserving it before draining!
½ cup Parmesan cheese, plus extra for topping: Freshly grated Parmigiano Reggiano is worth it for its nutty punch. The pre-grated stuff often has anti-caking agents that make it grainy. *Chef’s Secret:* Save extra for that irresistible crispy top layer!
16 oz burrata cheese (about 4 small balls): The SHOWSTOPPER! That creamy center is everything. Find it near fresh mozzarella. *Handle with care:* Tear it gently just before baking for maximum ooze-factor.

### Let’s Make Some Magic: Step-by-Step Bliss!

Okay, besties, apron on? Let’s turn these ingredients into autumn comfort gold! Follow these steps, and you’ll be basking in cheesy glory in no time. I’ve sprinkled in my favorite kitchen hacks to make it foolproof.

Pasta Party Prep (The Foundation!): Bring a HUGE pot of water to a rolling boil. Season it like the sea – that’s at least 2 tablespoons of kosher salt! This is your ONLY chance to season the pasta itself. Add the ziti and cook for 1-2 minutes LESS than the package says for al dente. It’ll finish cooking in the sauce, preventing mushiness. *Crucial Step Alert!* Before you drain that pasta, SCOOP OUT 2 CUPS OF THE STARCHY PASTA WATER. Seriously, set a measuring cup by the sink as a reminder! This water is magic sauce glue. Drain the pasta but don’t rinse it – we want that starch!
Building the Velvet Pumpkin Dream (Sauce Time!): Heat that lovely olive oil in a large, deep skillet or Dutch oven over medium heat. Add your gorgeous minced garlic and diced shallots. Sauté, stirring constantly, for just 2-3 minutes until they’re fragrant and softened – don’t let them brown! Browning garlic = bitterness, and we want sweet, mellow vibes. Stir in the ½ tsp red pepper flakes and let them toast for about 30 seconds – hello, warmth! Now, pour in both cans of pumpkin purée and the half-and-half or cream. Whisk it like you mean it! Get it smooth and beautifully orange. Let it gently simmer for just a minute to warm through.
Silky Sauce Transformation (Embrace the Starch!): Time for that liquid gold! Gradually whisk in the reserved pasta water, starting with about 1 cup. Whisk until the sauce becomes incredibly smooth and silky – it should coat the back of a spoon nicely. Add more pasta water as needed (you might not use all 2 cups) to reach a luxurious, pourable consistency, like heavy cream. *Chef’s Insight:* The starch in the pasta water binds the sauce and makes it cling perfectly to the noodles! Now, season generously with salt and freshly cracked black pepper. Taste it! Does it need more salt? A pinch more pepper? Adjust now. Remove the skillet from the heat and stir in the ½ cup grated Parmesan until it melts into bliss.
Cheesy Union & Burrata Beauty (Assembly Station!): Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or similar large casserole dish). Pour the cooked ziti into that luscious pumpkin sauce. Gently toss everything together until every single noodle is thoroughly coated and happy. Pour this cheesy pumpkin paradise into your prepared baking dish. Now, the star arrives! Take your burrata balls and gently tear them into large, beautiful pieces – don’t slice! Tearing creates craggy edges for maximum melt and visual drama. Nestle these creamy clouds evenly over the top of the ziti. Sprinkle liberally with extra grated Parmesan and a little extra pinch of red pepper flakes for color and kick.
Bubbling Golden Perfection (The Big Bake!): Slide your masterpiece into the preheated oven. Bake for 20-25 minutes. You’re waiting for three things: the sauce should be bubbling enthusiastically around the edges, the burrata should be beautifully melted and possibly lightly browned in spots, and the Parmesan topping should be irresistibly golden and crisp. *Harper’s Watch-Out!* Don’t overbake! We’re not drying it out, just heating it through and getting that gorgeous top. If the top browns too quickly, loosely tent it with foil.
The Grand Finale (Serve with Love!): This beauty needs a moment to settle! Pull it out of the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly and makes serving way less messy (and prevents burnt tongues!). Grab your biggest spoon, scoop out generous portions, making sure everyone gets plenty of that oozy burrata magic. Serve immediately and watch the happy faces! That first stretchy cheese pull? Pure joy.

### Plating Your Pumpkin Masterpiece

This dish is pure comfort, so keep it rustic and inviting! Serve it right from the baking dish placed in the center of the table for that family-style, “dig in!” vibe. Use a large serving spoon to get deep scoops, ensuring everyone gets layers of saucy ziti and that glorious melted burrata. Garnish is optional but pretty: a light sprinkle of fresh chopped parsley or sage adds a pop of green. For the ultimate cozy experience, pair it with a simple green salad dressed with lemon vinaigrette to cut the richness, and maybe some crusty garlic bread for sauce-mopping duty. Dim the lights, light a few candles, and let the autumnal bliss begin!

### Shake It Up! Delicious Twists on the Theme

Love the base? Let’s play! Here are some fun ways to riff on this pumpkin perfection:

Meaty Marvel: Brown 1 lb of sweet Italian sausage (casings removed) or ground chicken with the garlic and shallots before adding the pumpkin. Hello, heartiness!
Greens Goddess: Stir in 4 cups of roughly chopped fresh spinach or kale when you add the pasta to the sauce. It wilts perfectly and adds color/nutrients.
Nutty Brown Butter Bliss: Swap the olive oil for brown butter! Melt 4 tbsp butter until nutty golden brown, then proceed with garlic/shallots. Adds incredible depth.
Veggie Power: Roast 2 cups of cubed butternut squash or cauliflower florets and fold them in with the pasta before baking. Extra fall flavor!
Gluten-Free & Lighter: Use your favorite GF pasta (brown rice or chickpea ziti work great). Swap half-and-half for full-fat coconut milk and use nutritional yeast instead of Parmesan for a dairy-free/vegan version (though you’ll miss the burrata magic!).

### Harper’s Heart-to-Heart: More Than Just Ziti

This recipe? It’s a living thing in my kitchen! That first Friendsgiving version was much simpler – just pumpkin, cream, mozzarella. The burrata upgrade happened after I accidentally bought it instead of fresh mozz (best mistake ever!). The Parmesan crust? That evolved after my niece declared “Aunt Harper, it needs CRUNCH!”. The biggest lesson? **Taste your sauce before adding the pasta!** Pumpkin brands vary in saltiness. Adjust that seasoning until it makes you smile. And don’t fear the pasta water – it looks cloudy and weird, but it’s the wizard behind the silky curtain. This dish embodies my kitchen philosophy: start simple, taste often, embrace happy accidents, and always, ALWAYS add extra cheese. It’s become my signature fall hug in a dish.

### Your Pumpkin Ziti Questions, Answered!

Let’s tackle those common kitchen quandaries:

“Help! My sauce seems too thick/thin!” Don’t panic! *Too thick?* Gradually whisk in a little more reserved pasta water (or warm broth/milk) until it loosens up. *Too thin?* Let the sauce simmer gently for a few more minutes before adding the pasta to reduce it slightly. Remember, it will also thicken as it bakes and rests.
“Can I make this ahead of time?” Absolutely! Assemble the ziti (without baking) up to 24 hours ahead. Cover tightly and refrigerate. When ready, bake straight from the fridge – it might need 5-10 extra minutes. Add the burrata *just before baking* for best results (it can get watery if added too early).
“My burrata didn’t melt/browned too much!” Burrata is delicate! *Not melting enough?* Make sure you’re tearing it (more surface area!) and nestling it *into* the pasta slightly, not just plopping it on top. *Browning too fast?* Tent the dish loosely with foil after the first 15 minutes of baking. The goal is melted and creamy, not charred!
“Can I freeze leftovers?” You can, but… the texture of the pasta and creamy sauce changes slightly upon reheating (it can become a bit softer). The burrata won’t be the same. It’s truly best fresh! If you must, freeze individual portions in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat gently in the oven or microwave, stirring in a splash of milk or cream to refresh the sauce.

Pumpkin Burrata Baked Ziti

Author: Harper Callahan

Print Recipe

Description

When fall rolls in and you’re craving soul-warming comfort that also wows a crowd—this is your moment. This Pumpkin Burrata Baked Ziti blends the creamy luxury of burrata with the nutty warmth of pumpkin, tossed with perfectly al dente ziti and baked to bubbly, golden perfection. Whether it’s Friendsgiving, game night, or just a “treat yourself” Tuesday, this cheesy masterpiece is your new seasonal obsession. Ready to stir up some magic?

Ingredients

Scale

2 lbs ziti (or penne/rigatoni)
Kosher salt & black pepper
4 tbsp olive oil (or butter)
8 garlic cloves, finely minced
2 shallots, diced
½ tsp red pepper flakes (plus more for topping)
2 (15 oz) cans pumpkin purée (not pie filling!)
1⅓ cups half & half or heavy cream
2 cups reserved pasta water
½ cup grated Parmesan (plus extra for topping)
16 oz burrata (4 small balls), torn into pieces

Instructions

Cook Pasta: Boil ziti in salted water until just under al dente. Reserve 2 cups pasta water, then drain (don’t rinse!).
Make Pumpkin Sauce: Sauté garlic and shallots in olive oil. Add red pepper flakes, pumpkin, and cream. Simmer.
Add Pasta Water: Whisk in 1–2 cups reserved pasta water gradually until silky. Stir in Parmesan. Season to taste.
Assemble: Toss ziti with sauce. Transfer to greased 9×13” dish. Tear and nestle burrata on top. Sprinkle with Parmesan & flakes.
Bake: Bake at 375°F (190°C) for 20–25 mins until bubbling, golden, and glorious. Let rest 5–10 mins before serving.

Notes

Add cooked sausage or wilted spinach for protein or greens.
Try brown butter instead of olive oil for a nutty kick.
No burrata? Use torn fresh mozzarella + ricotta blend.

Nutrition

Calories: 620 kcal per serving
Fat: 30g
Carbohydrates: 66g
Fiber: 5g
Protein: 21g

Nutritional Info (Approximate per serving, based on 8 servings)
*Calories:* ~520 | *Protein:* 22g | *Carbs:* 42g | *Fat:* 30g
*(Using half and half and including all cheeses)*

Final Thoughts: More Than a Recipe

This dish isn’t just about ingredients—it’s about connection. It’s the recipe you’ll make when friends crowd your kitchen, when you need a solo comfort night, or when autumn leaves beg for a table full of warmth. It’s forgiving (swap that cheese, tweak that spice) and forever adaptable. So grab your spoon, lean into the mess, and let the pumpkin-burrata magic remind you: the best meals aren’t perfect. They’re alive.