Pumpkin Pasta Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Pasta Bake
Description
This recipe cooks pasta briefly with chopped kale to retain some bite and freshness. The sauce is prepared by mixing marinara sauce, pure pumpkin puree, cream cheese, chopped herbs like rosemary, thyme or sage, and minced garlic. This blend provides a creamy, slightly sweet, herbaceous tomato base that complements the hearty pasta and greens.
The cooked pasta and kale are combined into the sauce, and the mixture is placed in a casserole dish for baking. The topping of half the mozzarella and Parmesan cheeses is mixed in, while the remaining cheeses are sprinkled on top along with ricotta dollops. Baking lets the cheese melt and creates bubbling edges with a golden crust on top.
The resulting bake offers tender pasta with creamy sauce, herb depth, tender greens, and a rich cheesy finish. It serves as a hearty main or side and can be made gluten-free by choosing suitable pasta. Roasted fresh pumpkin puree can be used instead of canned for a fresher flavor.
This casserole can be assembled ahead and refrigerated for up to 24 hours before baking, providing convenience for meal preparation.
Ingredients
- 1 lb pasta any fun shape, gluten-free also works well
- 4 cups kale chopped
- 1 oz jar marinara sauce
- 1 oz can pumpkin puree pure
- ½ cup cream cheese 4 oz
- 2 Tbsp herbs like rosemary, thyme, or sage, chopped
- 3 cloves garlic minced
- 1 cup mozzarella divided, grated
- 1 cup Parmesan Cheese divided, grated
- 1 cup ricotta cheese
Instructions
- Pasta: Bring a large pot of salted water to a boil, then add 1 lb pasta. Cook for 5 minutes, then stir in 4 cups chopped kale. Cook for about 3 more minutes (pasta should be underdone and still have some bite to it when tested). Strain from the water.
- Assemble: Preheat ovent o 400°F (204°C). To a 9x13 inch (or similar) casserole dish, add 1 24-oz jar marinara sauce, 1 15-oz can pure pumpkin puree, ½ cup cream cheese, 2 Tbsp chopped herbs, 3 cloves garlic, half of the mozzarella, and half of the parmesan. Stir everything to combine, then stir in the cooked pasta and kale.
- Top It: Sprinkle remaining mozzarella and parmesan on top, then dollop everywhere with 1 cup ricotta.
- Bake for 30 to 40 minutes, or until cheese is melted and sauce is bubbling at the edges. Let cool slightly before digging in!
Notes
- Use a poultry herb blend containing thyme, rosemary, and sage to add depth without multiple herb purchases.
- For fresh pumpkin puree, roast pumpkin until tender, then blend and pat dry if too wet.
- Assemble the casserole in advance and refrigerate for up to 24 hours before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 50mg | 17% |
| Sodium | 700mg | 29% |
| Potassium | 500mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 8000IU | 160% |
| Vitamin C | 20mg | 22% |
| Calcium | 350mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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