Baked Pumpkin Pasta
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
181 kcal
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Course
Main Course
Baked Pumpkin Pasta
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This simple Pumpkin Pasta pairs the baked ziti we all know and love with creamy pumpkin, sage, and sharp white cheddar cheese for an unbelievable Fall dinner!
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Ingredients
- 3 tablespoons olive oil + 2 teaspoons, divided
- 2 shallot large, peeled and diced
- ¼ cup all-purpose flour
- 2 ½ cups milk 2% or whole milk
- 1 cup pumpkin puree
- ¼ cup Parmesan Cheese grated
- ½ cup sage thinly sliced, divided, leaves
- pinch ground nutmeg
- salt to taste
- black pepper to taste
- 8 ounces whole wheat ziti pasta or penne or rigatoni, cooked al dente
- ¾ cup cheddar cheese shredded, sharp, white
Instructions
- Preheat oven to 350ºF and spray a square 8" x 8" baking dish with an oil mister or cooking spray.
- Prepare the pasta according to the package directions, if not already done, and set aside.
- Heat 3 tablespoons of oil in a large skillet over medium heat. Add the shallots and cook, stirring often, until just beginning to brown, about 7 minutes. Sprinkle the flour into the skillet and give it a good stir. Cook, continuing to stir often, until golden brown, about 3 minutes. Grab a whisk and slowly pour the milk into the skillet, whisking it into the flour mixture. Once the milk is incorporated and the sauce is smooth, add the pumpkin to the skillet and whisk that in. Let the sauce cook on medium heat until it's thickened, about 7 minutes, continuing to whisk often.
- Remove the sauce from the heat and stir in the parmesan cheese, ¼ cup of the sage leaves and a pinch of nutmeg. Season to taste with salt and pepper, then fold in the cooked penne. Transfer to the prepared baking dish and top with the shredded cheese. Cover the baking dish with foil and place it in the oven. Bake for 10 minutes covered, then uncover and cook for 10 minutes more. If you want a browned top, broil for about 5 minutes or until the cheese is golden brown.
- While the casserole is baking, make the crispy sage topping. Heat the remaining 2 teaspoons of olive oil in a small skillet over medium heat. Add the remaining sage to the skillet and cook, stirring often, until crispy, about 3 minutes. Keep a close eye on the sage because it will go from crispy to burnt really quickly! When the sage is done, transfer it to a paper towel to soak up some of the excess oil. Sprinkle the crispy sage onto the baked ziti before serving.
Nutrition Information
Show Details
Calories
181kcal
(9%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
13mg
(4%)
Sodium
114mg
(5%)
Potassium
260mg
(6%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
6552IU
(131%)
Vitamin C
2mg
(2%)
Calcium
186mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 114mg | 5% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6552IU | 131% |
| Vitamin C | 2mg | 2% |
| Calcium | 186mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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