Description
This comforting pumpkin pasta bake features tender penne noodles coated in a rich, velvety pumpkin sauce, accented with fresh sage and garlic. Topped with a blend of melted mozzarella and parmesan, this dish offers a perfect balance of earthy autumn flavors and satisfying umami. It is an effortless, crowd-pleasing dinner that highlights seasonal produce in a creamy, refined casserole perfect for cozy nights in.
Ingredients
16 oz penne pasta
15 oz pumpkin puree
1 cup vegetable broth
1/2 cup heavy cream
3 cloves garlic, minced
1 tbsp fresh sage, chopped
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1 tbsp olive oil
Salt, pepper, and ground nutmeg to taste
Instructions
Preheat your oven to 375°F.
Boil a large pot of salted water and cook penne until al dente, then drain.
In a large pan, heat olive oil over medium heat and sauté garlic and sage until aromatic.
Whisk in the pumpkin puree, vegetable broth, and heavy cream.
Simmer the sauce for 5 minutes until thickened, then season with salt, pepper, and nutmeg.
Combine the cooked pasta with the sauce in a large mixing bowl.
Transfer the mixture to a baking dish and top evenly with mozzarella and parmesan cheese.
Bake for 15-20 minutes or until the cheese is melted and bubbling.
Notes
Use canned pumpkin puree, not pumpkin pie mix which is pre-sweetened. Shredding your own cheese is highly recommended for better melting properties. You can substitute fresh sage with 1 tsp dried sage if needed. Feel free to mix in roasted seasonal vegetables for extra heartiness.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg