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Vegetarian Pumpkin and Kale Pasta Bake

5 from 4 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 29 minutes

Ingredients

  • 16 oz. package of rigatoni
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion diced
  • 4 cloves of garlic minced
  • 8 oz. cremini mushrooms chopped
  • 1 bunch of kale about 3 cups, roughly chopped
  • 1/2 cup low sodium broth of choice
  • 1/2-3/4 cup fresh basil chopped
  • 1 15 oz. can pumpkin puree
  • 1 large egg
  • 15 oz. container of whole fat ricotta
  • 2 cups shredded mozzarella cheese (or less. See note)
  • 2 cups favorite tomato sauce

Instructions

  • Preheat oven to 350F.
  • Bring a large pot of salted water to a boil. Add pasta and cook until almost al dente. Drain and set aside.
  • In the meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add onion and saut√© until translucent, approximately 5-7 minutes. Add garlic and cook until fragrant, 2 minutes. Add mushroom and kale and cook for 5-7 minutes, or until slightly cooked down. Pour in wine and cook until reduced. Stir in herbs, season with salt and pepper, and turn off heat.
  • Combine pumpkin, egg, ricotta cheese, 1 1/2 cups mozzarella cheese, tomato sauce, kale mixture, and pasta in a large bowl. Stir until well combined. Season with salt and pepper.
  • Spray 9 x 13 baking dish with cooking spray. Pour in mixture and spread evenly. Top with remaining mozzarella.
  • Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for additional 5 minutes, or until cheese is melted on top. Remove from oven and serve warm.

Notes

If serving to baby, feel free to add less cheese. You can always add more to your plate at the end. But you don't absolutely have to do this. It's important to pay attention to their sodium intake but remember, your baby is going to eat just a small portion. 

Nutrition

Serving: 8g
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