Pumpkin Patch Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 440.1
  • Total Fat: 13.1 g
  • Cholesterol: 83.6 mg
  • Sodium: 221.6 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 27.2 g

View full nutritional breakdown of Pumpkin Patch Casserole calories by ingredient
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Introduction

This is an adaptation to Rachael Ray's Pumpkin Patch Stuffed Shells from her Oct 2011 magazine. I substituted 1lb of rotelle pasta because I don't have the patience to stuff shells. This is an adaptation to Rachael Ray's Pumpkin Patch Stuffed Shells from her Oct 2011 magazine. I substituted 1lb of rotelle pasta because I don't have the patience to stuff shells.
Number of Servings: 8

Ingredients

    Pasta, cooked, 16 oz
    Onions, raw, 1 cup, chopped
    Milk, 1%, 2 cups
    Ground Turkey, 1 unit, yield from 1 lb raw
    Cheddar Cheese, 1.33 cup, shredded
    Spinach, chopped, 2 cup
    Pumpkin, canned, .75 cup
    Flour, white, .25 cup
    salt and pepper to taste.

Directions

Cook the pasta per directions on box. Sautee the chopped onion till tender, add the ground turkey, and season with salt and pepper. Cook till turkey is browned and crumbled. Add 1/4 shredded cheese and set aside. Heat 2 Tbs olive oil in pan you'd used for cooking the pasta, stir in 1/4 cup flour and cook for about a minute. Heat milk in microwave till hot. Pour a cup of milk into flour mixture and stir well, cook for a minute. Add rest of milk and stir, add pumpkin puree and shredded cheese till well mixed. Grease large baking pan, add spinach/onion/turkey mixture. Stir in drained cooked pasta, add pumpkin sauce and stir till combined. Put lid on pan or aluminum foil...and bake for about 20 minutes at 400F till cheese is bubbly.

Serving Size: Serves 8 (9 WW's old pts per serving)

Number of Servings: 8

Recipe submitted by SparkPeople user WARPED62.

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