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A close up shot of the baked pumpkin pasta.
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Pumpkin Pasta Bake

This pumpkin pasta bake is a lighter vegetarian comfort dish perfect for the fall season! Pumpkin and kale are mixed with pasta and cheese then baked to golden perfection.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 29 minutes
Servings 8
Calories 368kcal

Equipment

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 (See note)
  • 2 cups favorite tomato sauce
  • 1 15 oz. can pumpkin puree
  • 15 oz. container of whole fat ricotta
  • 1 large egg, beaten
  • 2 cups shredded mozzarella cheese (or less. See note)
  • ½ cup fresh basil chopped

Instructions

  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil. Add pasta and cook until almost al dente. Drain and set aside.
  • In the meanwhile, heat oil in a large saucepan over medium 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.
  • In a lightly greased 9 x 13 baking dish, add the cooked pasta. Add the kale mixture, pumpkin, egg, tomato sauce, ricotta cheese, and basil. Stir everything together until well-combined. Top with mozzarella.
  • Cover with aluminum foil or baking mat and bake for 25-30 minutes. Remove from oven and serve warm.

Notes

  • Can use any leafy vegetables. Frozen spinach is a great convenient option too!
  • 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. 
  • Refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 368kcal | Carbohydrates: 56g | Protein: 23g | Fat: 17g