Pumpkin Pasta Bake

A baked pasta casserole with marinara, pumpkin puree, kale, herbs, and a mix of cheeses.

By @liveeatlearn

Original recipe source

Cook time: 40 minutes

Servings: 6

Ingredients

• 1 lb pasta any fun shape
• 4 cup kale chopped
• 1 jar marinara sauce 24 oz
• 1 can pumpkin puree 15 oz, pure
• 0.5 cup cream cheese 4 oz
• 2 Tbsp herbs chopped; like rosemary, thyme, or sage
• 3 clove garlic minced
• 0.5 cup mozzarella grated, divided
• 0.5 cup parmesan grated, divided
• 0.5 cup mozzarella grated, divided
• 0.5 cup parmesan grated, divided
• 1 cup ricotta

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta for 5 minutes, then stir in the chopped kale and cook about 3 minutes more, until the pasta is still underdone. Strain. Pasta and kale are drained.
2. Preheat the oven to 400 degrees F (204 degrees C). In a 9x13 inch casserole dish, combine the marinara sauce, pumpkin puree, cream cheese, chopped herbs, garlic, half the mozzarella, and half the parmesan. Stir in the cooked pasta and kale. Mixture is evenly combined in the dish.
3. Top with the remaining mozzarella and parmesan, then dollop the ricotta over the surface. Cheese is distributed on top.
4. Bake for 30 to 40 minutes, until the cheese is melted and the sauce is bubbling at the edges. Let cool slightly before serving. Bake is bubbling and cheese is melted.