Pumpkin Pasta Bake

Pumpkin Pasta Bake
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Pumpkin Pasta Bake calories by ingredient


Introduction

Using Hangry Pants’ Pumpkin Penne recipe as a starting point, I changed a few things here and there and made my own pumpkin pasta bake. Let me just say, this was a mindfreak for my mouth. The ricotta, pasta, and mozzarella tricked my brain into thinking I was eating Italian, the curry made it feel like an Indian dish, the pumpkin was reminiscent of Thanksgiving, and throwing it all in a casserole dish made it seem like Southern comfort food. But, as strange as it is, it's definitely healthy, delicious, and may be my new go-to Fall food! Using Hangry Pants’ Pumpkin Penne recipe as a starting point, I changed a few things here and there and made my own pumpkin pasta bake. Let me just say, this was a mindfreak for my mouth. The ricotta, pasta, and mozzarella tricked my brain into thinking I was eating Italian, the curry made it feel like an Indian dish, the pumpkin was reminiscent of Thanksgiving, and throwing it all in a casserole dish made it seem like Southern comfort food. But, as strange as it is, it's definitely healthy, delicious, and may be my new go-to Fall food!
Number of Servings: 10

Ingredients

    1 box Barilla whole wheat rotini
    1 can pumpkin
    1 small onion
    1 clove garlic
    1 cup skim milk ricotta
    1 cup lowfat mozzarella cheese, shredded
    1/2 cup sliced almonds
    1/2 cup plain, dry bread crumbs
    1 cup chicken broth
    1 tbsp curry powder
    1 tsp nutmeg
    1 tsp brown sugar
    dash of salt

Directions

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.