Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping

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member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 370.0
  • Total Fat: 16.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 824.6 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 12.6 g

View full nutritional breakdown of Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping calories by ingredient


From Veganomicon From Veganomicon
Number of Servings: 12


    3/4 lbs uncooked ziti or penne pasta
    2 onions, sliced very thinly
    2 tbsp olive oil
    1 tbsp brown sugar
    1/4 tsp ground nutmeg
    white pepper and cayenne
    2 cups pureed pumpkin or 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
    1/4 cup vegetable broth

    Sage Bread Crumbs:
    2 1/2 cups bread crumbs, preferably fresh and homemade
    1/3 cup walnut pieced chopped in a food processor until resembling coarse crumbs
    1/4 cup Earth Balance
    2 tsp dried, rubbed sage
    1 tsp dried oregano leaves
    1/2 tsp ground paprika
    salt and freshly ground black pepper

    Cashew Ricotta:
    1/2 cup raw cashew pieces (approx 4 oz)
    1/4 cup fresh lemon juice
    2 tbsp olive oil
    2 cloves fresh or roasted garlic
    1 lb firm tofu, drained and crumbled
    1 1/2 tsp dried basil
    1 1/2 tsp salt


To make the Cashew Ricotta: In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches in necessary, until the misture is thick and well blended. Blend in the basil and salt.

Preheat the oven to 375 degrees F. Lightly grease a 9 x 11-inch lasagne type baking pan with olive oil, or use two smaller pans.

Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water and drain again. Set aside.

While the paste is cooking, make the caramelized onion: preheat a large heavy-bottomed pan, preferably cast iron, over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12 to 15 minutes. Set aside.

Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.

Make the sage breadcrumbs:
Melt the Earth Balance in large, heavy-bottomed skillet over medium heat. Stir in the bread crumbs, walnuts, dried herbs and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from the heat and sprinkle evenly over the ziti.

Bake for 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.

Original recipe calls for 6 to 8 servings. SparkRecipe nutrition information is for 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JOLLIEBELL.

Member Ratings For This Recipe

  • no profile photo

    The tofu/cashew blend made a great ricotta substitute. Delicious! http://210degrees.blogspot.com/2013/10/pum
    - 10/26/13

  • no profile photo

    best. - 8/28/12

  • no profile photo

    This is one of my favorite recipes from Veganomicon. Perfect meal for a cold Fall day! - 10/10/10

  • no profile photo

    I love this recipe! So glad it's already entered into SparkPeople! - 10/9/10