Description
Warm up your fall evenings with this Spicy Pumpkin Pasta Bake, featuring creamy pumpkin sauce, zesty spices, and a crunchy topping. It's the perfect comfort food for gatherings or cozy nights in!
Ingredients
- Pasta: 12 oz penne or fusilli
- Pumpkin Purée: 1 can (15 oz) pure pumpkin
- Cheese: 1 cup ricotta, 1 cup mozzarella, ½ cup Parmesan
- Vegetables: 1 small onion (diced), 2 cloves garlic (minced), 1 cup fresh spinach (optional)
- Spices: 1 tsp cayenne pepper, 1 tsp smoked paprika, 1 tsp oregano, ½ tsp nutmeg, salt, and pepper
- Liquid: 2 cups vegetable or chicken broth
- Topping: ½ cup breadcrumbs, 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, sauté onion in olive oil until translucent. Add garlic and spinach, cooking until wilted.
- Combine pumpkin purée, broth, and spices in the skillet. Simmer for 5 minutes.
- In a large bowl, mix cooked pasta with the sauce and ricotta cheese.
- Transfer to a greased baking dish. Top with mozzarella, Parmesan, and breadcrumbs mixed with olive oil.
- Bake for 25-30 minutes until golden and bubbly. Let cool for a few minutes before serving.
Notes
- Feel free to customize with additional vegetables or proteins.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g