This easy pasta bake replaces traditional tomato sauce with pumpkin puree, which lowers the acidity content and adds creaminess and nutrients.
For a quick weekday meal, assemble, and refrigerate for up to 3 days. When ready to eat, cook according to the recipe below.
Baked Pumpkin Penne
Servings
8 Servings
Ingredients
- Cooking spray to coat pan
- 1 pound dry penne pasta
- 1 15-ounce can pumpkin puree
- 3 cups mozzarella cheese shredded
- ¼ cup heavy cream
- 2 tablespoons fresh chopped sage or 2 teaspoons dried
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350°F. Lightly coat a 3-quart baking dish with cooking spray.
- Cook penne according to package directions.
- In a large bowl, add cooked penne, pumpkin puree, heavy cream, 2 cups mozzarella, sage, salt, and garlic powder; stir to combine.
- Transfer mixture to baking dish and sprinkle with remaining 1 cup mozzarella.
- Bake at 350°F for 15 to 20 minutes, until cheese is bubbly and melted. Cool slightly before serving.
This recipe is so AUTUMN! Such a good seasonal dish and it uses ingredients that are usually in the pantry. So rich and creamy. Great for a party. I’d pair it with a basic green salad on the side, some wine, and, a light dessert like pumpkin souffle which could easily be made a day ahead of time and just put in the oven a few minutes before eating.
Sounds great — I actually prefer whole wheat pasta to white! Thanks for sharing Genda.
Is there any particular reason to use sage? Can a different spice be substituted? Any ideas, anyone?
only cause I like it 🙂 How about Basil?
I just tried out the recipe with self-made pumpkin puree, a hearty cheese from the Alps, and whole wheat pasta.Further, I mixed in some vegetable broth powder. A yummy and fast repice, thanks for posting it!
I am sorry I know its difficult — I am actually able to buy canned pumpkin puree at my local market called BEST Market in Ramat Beit Shemesh Aleph. If you want to sub with real pumpkin you will have to of course cook it first – here is a good how-to recipe: http://allrecipes.com/Recipe/Cooked-Pumpkin/Detail.aspx
You can always use whole milk or for a pareve substitute soy milk or coconut milk will work.
it is I buy mine at Best Market in Ramat Beit Shemesh Aleph
Is there a substitute for the heavy cream- not sure if I can get cholov yisrael heavy cream locally.Is there a pareve substitute? Thank you.
how much fresh pumpkin would you use? I notice that the majority of the recipes are geared for the US market, now that you live in Israel maybe when a recipe is submitted you could give an Israeli equivalent
Is canned pumpkin puree available in Israel?
oh Laurie!!! It’s one of my favorites – so happy you liked it and so happy you took the time to comment — THANKS!
I made this tonight and it was delicious! I will be making this again and again! Thanks for sharing!