Sometimes you need a hot, cheesy casserole after a long winter day. The perfect remedy is my Cheesy Baked Pumpkin Pasta, which is rich, decadent and topped with mozzarella. To make this dish, I first make the pumpkin filling, which is canned whole pumpkin (super healthy!), ricotta, and some seasonings. Then, I make a luscious white sauce for the pasta. Finally, layer everything in a baking dish along with the cooked pasta. Top with cheese and bake. This Cheesy Baked Pumpkin Pasta is as simple as that!
Recipes Similar to Cheesy Baked Pumpkin Pasta:
Lightened Up Chili Mac Casserole Recipe
Creamy Avocado Pasta Zoodle Recipe
How Healthy is Canned Pumpkin?
There are TONS of vitamins inside canned pumpkin, so don’t discredit it’s health benefits! As long as you are buying 100% pure pumpkin and not canned pumpkin pie filling, you are buying a product high in nutrients. Vitamins A, K, and E are found in high amounts, along with iron and selenium. Pumpkin helps promote healthy blood cells and cell turnover. It is also known for it’s heart health benefits. Pumpkin in a can is so healthy and much easier to eat than cooking a whole pumpkin!
Pumpkin recipes are delicious any time of year. For more pumpkin in your diet, try my Pumpkin Cheesecake Dip!
Ingredients in Cheesy Baked Pumpkin Pasta
- Campanelle pasta
- 100% pure pumpkin
- part-skim milk ricotta
- sweet onion
- egg whites
- reduced-fat Parmesan cheese
- nutmeg
- salt
- black pepper
- fresh parsley
- low-sodium chicken broth
- skim milk
- plain, nonfat Greek yogurt
- light butter
- fresh sage
- whole wheat flour
- dry mustard powder
- allspice
- reduced-fat mozzarella shredded cheese
How to Make Cheesy Baked Pumpkin Pasta
Cook the pasta according to directions until al dente. Drain well and set aside.
To make the pumpkin filling: In a medium bowl, combine the pumpkin puree, ricotta, onion, egg whites, Parmesan cheese, nutmeg, salt, pepper, and parsley. Mix well and set aside in fridge.
Preheat oven to 375ºF.
To make the white sauce: In a small saucepan, over medium-low heat, stir broth, milk and yogurt until smooth, about 4 minutes. In a large saucepan (I used the same pot I boiled the pasta in), melt the butter over medium heat and add the chopped sage. Sauté for 2 minutes.
Add the flour and cook for 3 more minutes. Then add the hot broth and milk to the butter and flour mixture one-third at a time, whisking each time. Add the mustard powder, allspice, salt, pepper, and nutmeg. Stir to combine.
Add pasta, stir to coat evenly then remove from heat.
To assemble: In a 9×13-inch casserole dish, layer the ingredients as follows: ½ of the pasta and sauce, ½ of the pumpkin filling, ½ cup mozzarella then repeat.
Bake uncovered in a 375ºF oven until the top is golden and the dish is heated through and bubbly, 30-40 minutes.
Cheesy Baked Pumpkin Pasta
Ingredients
- 1/2 pound Campanelle pasta, dry
- 1 cup 100% pure pumpkin
- 1 cup part-skim ricotta
- 1/4 cup diced sweet onion
- 2 egg whites, slightly beaten
- 1/2 cup reduced-fat Parmesan cheese
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tbsp chopped fresh parsley
- 1 cup low-sodium chicken broth
- 1/2 cup skim milk
- 6 ounces plain, nonfat Greek yogurt
- 2 tbsp light butter
- 1 tbsp fresh sage, chopped
- 2 tbsp whole wheat flour
- 1 tsp dry mustard powder
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 cup reduced-fat mozzarella shredded cheese
Instructions
- Cook the pasta according to directions until al dente. Drain well and set aside.
- To make the pumpkin filling: In a medium bowl, combine the pumpkin puree, ricotta, onion, egg whites, Parmesan cheese, nutmeg, salt, pepper, and parsley. Mix well and set aside in fridge.
- Preheat oven to 375ºF.
- To make the white sauce: In a small saucepan, over medium-low heat, stir broth, milk and yogurt until smooth, about 4 minutes. In a large saucepan (I used the same pot I boiled the pasta in), melt the butter over medium heat and add the chopped sage. Sauté for 2 minutes.
- Add the flour and cook for 3 more minutes. Add the hot broth and milk to the butter and flour mixture one-third at a time, whisking each time. Add the mustard powder, allspice, salt, pepper, and nutmeg. Stir to combine.
- Add pasta, stir to coat evenly then remove from heat.
- To assemble: In a 9x13-inch casserole dish, layer the ingredients as follows: ½ of the pasta and sauce, ½ of the pumpkin filling, ½ cup mozzarella then repeat.
- Bake uncovered in a 375ºF oven until the top is golden and the dish is heated through and bubbly, 30-40 minutes.
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