Pumpkin Pasta Bake Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
490 kcal
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Course
Dinner
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Cuisine
North American
Pumpkin Pasta Bake Recipe
Description
The Pumpkin Pasta Bake features al dente short pasta tossed with a sauce of canned pumpkin and cottage cheese flavored with fresh sage, black pepper, cayenne, and salt. While the pasta cooks, sage leaves are crisped in butter and pecans are toasted separately. Onion, garlic, and kale are sautéed until soft and wilting before being mixed into the pasta and sauce. Half of the mozzarella cheese is folded in, and the rest is reserved for topping the bake.
Baked in the oven, the casserole melds savory and slightly spicy notes with creamy textures and nutty crunch from pecans and crispy sage. The result is a layered pasta dish rich in autumnal flavors and leafy greens.
If the pasta mix seems dry before baking, reserved cooking water is added to loosen it. The dish is best served warm and can be a comforting main or side course.
Ingredients
- 12 ounces short pasta
- 1 tablespoon butter salted
- 10 whole sage fresh leaves
- ½ cup pecans coarsely chopped
- 1 tablespoon olive oil
- 1 medium red onion thinly sliced
- 2 cloves garlic minced
- 2 cups kale chopped
- 14 ounce pumpkin canned
- 1 cup cottage cheese
- 2 tablespoons sage chopped, fresh
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper each
- ½ teaspoon cayenne each
- 8 ounces mozzarella cheese grated
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cook the pasta in a large pot of salted boiling water until al dente. Reserve one cup of the pasta cooking water, drain the pasta, and then return it to the pot.
- While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small frying pan over medium-high heat. Add the whole sage leaves and cook until they're crispy, about 1 minute. Remove them from the pan and set them aside.
- In the same pan, add the pecans and let them toast until they are fragrant, about 5 minutes.
- Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes.
- In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, cayenne, and salt.
- Pour the pumpkin sauce over the cooked pasta, add the kale and half of the mozzarella cheese, and mix well. If the pasta seems dry, add some of the reserved pasta water until it is nice and creamy.
- Transfer the pasta to a 9x11-inch casserole dish and top with the remaining mozzarella, crispy sage leaves, and buttered pecans. Bake, uncovered, for 25 minutes, or until the pasta is hot and bubbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 490kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 765mg | 32% |
| Potassium | 483mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 12946IU | 259% |
| Vitamin C | 26mg | 29% |
| Calcium | 332mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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