My baked pumpkin and pasta casserole is loaded with ricotta, parmesan, and mozzarella cheese, while still being healthy and nutritious!
Ingredients
1/2poundCampanelle pasta,dry
1cup100% pure pumpkin
1cuppart-skim ricotta
1/4cupdiced sweet onion
2egg whites,slightly beaten
1/2cupreduced-fat Parmesan cheese
1/2tspfreshly ground nutmeg
1/2tspsalt
1/8tspblack pepper
1tbspchopped fresh parsley
1cuplow-sodium chicken broth
1/2cupskim milk
6ouncesplain, nonfat Greek yogurt
2tbsplight butter
1tbspfresh sage,chopped
2tbspwhole wheat flour
1tspdry mustard powder
1/2tspallspice
1/2tspsalt
1/4tspblack pepper
1/8tspground nutmeg
1cupreduced-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.