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.
1bunch of kaleabout 3 cups, roughly chopped (See note)
2cupsfavorite tomato sauce
115 oz. can pumpkin puree
15oz.container of whole fat ricotta
1large egg, beaten
2cupsshredded mozzarella cheese (or less. See note)
½cupfresh basilchopped
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.