How To Make Pumpkin Pasta Bake
Pureed pumpkin spiced with nutmeg and herbs is a creamy and savory sauce for pasta. Extreme cheesiness is produced when the dish is baked with Mozzarella.
Serves:
Ingredients
- 1tbspolive oil
- ½cupshallots,diced
- 2tbspsage,fresh chopped
- 1tbspthyme,,fresh chopped
- 15ozricotta cheese
- 15ozpumpkin puree
- 1cupmilk
- ½cupparmesan cheese
- 1tbspbrown sugar
- 1tspcinnamon
- ¼tspnutmeg
- salt,to taste
- pepper,to taste
- 1lbfusilli pasta
- ½cupmozzarella cheese
Instructions
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Preheat the oven to 425 degrees F. Cook the pasta according to package instructions. In the meantime, prepare the sauce.
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Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften.
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Add sage and thyme, stir, and cook until fragrant.
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Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
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Add milk, stir, add parmesan, stir.
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Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
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Combine the sauce with cooked pasta and stir until evenly distributed.
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Scoop the pasta into a baking dish or a pumpkin. Top off with mozzarella cheese.
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Bake covered for 15 to 20 minutes.
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Then broil for a quick 2 to 3 minutes for the cheese on top to brown and get toasty.
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Keep an eye on it while it’s broiling to make sure you don’t overdo it. Serve immediately, before it gets cold.
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Enjoy!
Nutrition
- Calories: 927.12kcal
- Fat: 34.62g
- Saturated Fat: 19.34g
- Monounsaturated Fat: 10.82g
- Polyunsaturated Fat: 1.99g
- Carbohydrates: 110.49g
- Fiber: 9.78g
- Sugar: 14.25g
- Protein: 44.65g
- Cholesterol: 101.87mg
- Sodium: 1094.20mg
- Calcium: 838.44mg
- Potassium: 843.87mg
- Iron: 5.30mg
- Vitamin A: 1098.91µg
- Vitamin C: 8.35mg
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