Description
A creamy and cheesy pasta bake featuring pumpkin and ricotta, perfect for a comforting meal.
Ingredients
Scale
- 8 oz pasta
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente.
- In a large bowl, combine pumpkin puree, ricotta cheese, garlic, Italian seasoning, salt, pepper, and milk.
- Add the cooked pasta to the pumpkin mixture and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a spicier kick, add red pepper flakes.
- Can substitute pasta with gluten-free options.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg