Description
The Pumpkin Kale Pasta Bake is a delightful dish that combines the rich flavors of pumpkin and the nutritious goodness of kale, featuring pasta baked in a creamy pumpkin sauce and topped with melted cheese.
Ingredients
Scale
- 300 grams (10.5 oz) pasta (penne or rigatoni)
- 400 grams (14 oz) pumpkin puree (canned or homemade)
- 200 grams (7 oz) kale, chopped
- 250 grams (9 oz) ricotta cheese
- 200 grams (7 oz) mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 50 grams (1.75 oz) grated Parmesan cheese (optional, for topping)
Instructions
- Preheat your oven to 180°C (350°F).
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat, sauté onion until translucent, add garlic, then kale, and cook until wilted. Season with salt, pepper, and nutmeg.
- In a large mixing bowl, combine cooked pasta, pumpkin puree, and sautéed kale mixture. Add ricotta cheese and mix well.
- Transfer the mixture to a greased casserole dish, top with mozzarella and optional Parmesan cheese.
- Bake for 25-30 minutes until cheese is melted and golden brown. Let cool before serving.
Notes
- Experiment with different pasta shapes like fusilli or farfalle.
- Add red pepper flakes or fresh herbs for enhanced flavor.
- Consider adding proteins like cooked sausage or shredded chicken for a heartier dish.
- For a vegan version, use plant-based ricotta and mozzarella alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Pumpkin, Kale, Pasta, Bake, Vegetarian, Comfort Food