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Baked Pumpkin Pasta

User Rating 3 Star Rating (5 Reviews) write a review

By , About.com Guide

Baked Pumpkin Pasta

Baked Pumpkin Pasta

Fiona Haynes
Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 12 ounces uncooked penne pasta
  • 2 tsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small zucchini, halved lengthwise, then sliced
  • 1/2 tsp dried thyme
  • 1 tsp dried sage
  • 1 15 ounce can pure pumpkin
  • 1 cup part skim ricotta cheese
  • 1/2 cup water reserved from pasta pot
  • 1/2 cup shredded parmesan cheese

Preparation:

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Serves 6

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.

User Reviews

 4 out of 5
Cayenne Heat, Member christianredhat

I like this very much but I cant get the pumpkin puree so I diced and boiled a sweet potatoe and then mashed it, I also used a dollop of cream cheese instead of ricotta. Plus I added a big pinch of Cayenne. Awsome

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