Pumpkin Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 box Barilla whole wheat rotini1 can pumpkin1 small onion1 clove garlic1 cup skim milk ricotta1 cup lowfat mozzarella cheese, shredded1/2 cup sliced almonds1/2 cup plain, dry bread crumbs1 cup chicken broth1 tbsp curry powder1 tsp nutmeg1 tsp brown sugardash of salt
Boil water and prepare pasta, undercooking slightly because it will cook more int he oven. Slice onion and garlic thinly and sauté in cooking spray for 10 – 12 minutes. Add some sliced almonds about halfway to saute with onion/garlic mix. After 10 minutes, add pumpkin, ricotta, and all spices. Add 1/4 cup chicken broth to mixture, stirring to make a thick sauce. Add pasta to baking pan, then pour pumpkin mixture into pan, stirring to get even. Add rest of chicken broth and shredded cheese and mix. Add the bread crumbs and sliced almonds to top, cover top with cooking spray or baste some olive oil on top. Bake at 350* for about 30 minutes, then broil for about 1 minute, just to make top crispy. Makes 10 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JEBBICA.
Number of Servings: 10
Recipe submitted by SparkPeople user JEBBICA.
Nutritional Info Amount Per Serving
- Calories: 263.3
- Total Fat: 6.0 g
- Cholesterol: 10.5 mg
- Sodium: 258.3 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 5.4 g
- Protein: 14.6 g
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