Description
A creamy and comforting pumpkin pasta bake perfect for fall.
Ingredients
Scale
- 8 ounces pasta
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sage
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package directions until al dente.
- In a large bowl, mix pumpkin puree, ricotta cheese, garlic powder, onion powder, salt, pepper, and sage.
- Add cooked pasta to the pumpkin mixture and stir to combine.
- Transfer the mixture to a baking dish and top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add spinach or other vegetables.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: pumpkin pasta bake, fall recipes, vegetarian pasta