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Vegetarian Pumpkin and Kale Pasta Bake

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 29 minutes


  • 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 dry white wine
  • 1/2-3/4 cup fresh basil chopped
  • 1 15 oz. can pumpkin puree
  • 1 large egg
  • 15 oz. container of part-skim ricotta
  • 2 cups shredded mozzarella cheese
  • 2 cups favorite tomato sauce I used spicy marinara sauce


  • 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 sauté 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.


Serving: 8g
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