Creamy Pumpkin Pasta Bake
Creamy Pumpkin Pasta Bake takes approximately 1 hour from beginning to end. For $1.55 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 20g of protein, 24g of fat, and a total of 456 calories. This recipe serves 6. Head to the store and pick up shredded mozzarella cheese, mustard powder, salt, and a few other things to make it today. Several people really liked this main course. This recipe from A Family Feast has 6989 fans. With a spoonacular score of 81%, this dish is amazing. Users who liked this recipe also liked Pasta Bravo: Creamy Chicken Pasta Bake, Creamy Pasta Bake, and Creamy Chicken & Pasta Bake.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup chicken stock
1 egg, slightly beaten
3 tablespoons flour
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
¼ teaspoon Colman's dry mustard powder
Pinch of freshly ground nutmeg
½ cup grated parmesan cheese
½ pound dry pasta (we used a short rigatoni shape, but ziti or farfalle would also work well)
1 cup pumpkin puree
½ teaspoon salt
2 cups shredded mozzarella cheese
1/3 cup unsalted butter
Pinch of white pepper
1 cup whole milk
Equipment:
bowl
microwave
sauce pan
frying pan
whisk
oven
casserole dish
Cooking instruction summary:
Cook the pasta according to directions until al dente (firm to the bite but not soft). Drain well.In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley. Mix well and set aside.In a small pan, heat milk and stock, or combine and microwave. In a small sauce pan melt the butter over medium heat and add the chopped sage. Saute for 4 minutes. Add the flour and cook for 3 more minutes. Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. Add salt, pepper, nutmeg and dry mustard. Stir to combine and remove from heat.Heat oven to 375 degreesIn a medium casserole dish, layer the ingredients as follows: 1/4th of the prepared White Sauce, 1/3rd of the cooked pasta, 1/3rd of the Pumpkin filling and 1/4th of the mozzarella. Repeat these same layers 2 additional times. Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.
Step by step:
1. Cook the pasta according to directions until al dente (firm to the bite but not soft).
2. Drain well.In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley.
3. Mix well and set aside.In a small pan, heat milk and stock, or combine and microwave. In a small sauce pan melt the butter over medium heat and add the chopped sage.
4. Saute for 4 minutes.
5. Add the flour and cook for 3 more minutes.
6. Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time.
7. Add salt, pepper, nutmeg and dry mustard. Stir to combine and remove from heat.
8. Heat oven to 375 degrees
9. In a medium casserole dish, layer the ingredients as follows: 1/4th of the prepared White Sauce, 1/3rd of the cooked pasta, 1/3rd of the Pumpkin filling and 1/4th of the mozzarella. Repeat these same layers 2 additional times. Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
10. Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.
Nutrition Information:
covered percent of daily need
