Enjoy your favorite produce, all year long

Friday, November 8, 2013
Baked Ziti with Pumpkin & Sausage

Even though the cooler weather has arrived, you can still enjoy mouth-watering peaches, juicy tomatoes and sweet corn -- all your summer favorites -- thanks to the can. Fruits and vege­tables are picked at the peak of their ripeness, when they're at their best, and canned just hours after picking. The canning process, therefore, locks in their nutrients, freshness and flavor naturally, without the need for preserv­atives. So, they're available and in-season all year long.

Additionally, many canned fruits and vegetables have equal or more nutrients than their fresh and frozen counter­parts. Canned peaches, for example are more nutritious than fresh, according to an Oregon State University study, because they have higher levels of vitamins A, C and E, as well as folate and antioxidants.

These delicious recipes will allow you to enjoy the flavors of summer, no matter what time of the year it is. Remember, your favorite fruits and vegetables are only a can away.

For more recipe inspiration and to learn how you can get cooking with cans, visit:

www.Facebook.com/CansGetYouCooking www.Pinterest.com/CansGetUCooking www.YouTube.com/CansGetYouCooking.

Baked Ziti with Pumpkin & Sausage

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 12

Nonstick cooking spray
4 cups dry regular or whole-wheat ziti
1 can (15 ounces) Libby's 100% Pure Pumpkin
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 can (12 ounces) Nestlé Carnation Evaporated Fat Free Milk
4 links (12 ounces) fully cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices
1 package (6 ounces) or about 4 cups pre-washed baby spinach
1 cup (4 ounces) shredded part-skim or 2% milk reduced-fat mozzarella cheese
1/2 cup (1.5 ounces) shredded Parmesan cheese

Preheat oven to 425°F. Spray 4-quart baking dish with nonstick cooking spray.

Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

Meanwhile, combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.

Spread half of pasta mixture into prepared baking dish. Top with spinach. Cover with remain­ing pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased side down.

Bake for 20 minutes or until heated through. Com­bine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.

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