Ingredients
Scale
- 12 oz pasta
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp olive oil
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions. Drain and set aside.
- In a bowl, mix pumpkin puree, ricotta, garlic, sage, salt, pepper, and nutmeg.
- Toss cooked pasta with the pumpkin-ricotta mixture.
- Transfer to a baking dish and top with mozzarella, Parmesan, and breadcrumbs.
- Drizzle with olive oil.
- Bake for 20-25 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Substitute sage with thyme if preferred.
- Add cooked sausage or spinach for extra protein.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg