Description
Warm and comforting pasta bake featuring pumpkin, mushrooms, and spinach, perfect for family dinners.
Ingredients
Scale
- 12 ounces pasta (like penne or fusilli)
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1 can (15 ounces) pure pumpkin puree
- 1 cup heavy cream (or a non-dairy substitute)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for a hint of heat)
Instructions
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta until al dente according to the package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and garlic, sautéing until tender and golden, about 5-6 minutes. Stir in the spinach and cook until wilted.
- Combine Sauce Ingredients: In a large bowl, mix together the pumpkin puree, heavy cream, and 1 cup of mozzarella cheese. Season with salt, pepper, and red pepper flakes if desired.
- Mix Everything Together: Add the sautéed mushrooms and spinach to the pumpkin sauce, then gently fold in the cooked pasta until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining mozzarella cheese and grated Parmesan. Bake for 25-30 minutes, or until cheese is melted and bubbly.
Notes
For added protein, mix in cooked chicken or turkey bacon. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg