Vegetarian Pumpkin and Kale Pasta Bake
Try this Vegetarian Pumpkin and Kale Pasta Bake recipe, or contribute your own.
Try this Vegetarian Pumpkin and Kale Pasta Bake recipe, or contribute your own.
- 1 large egg
- 1/2 cup dry white wine
- 1 medium onion diced
- 1 tablespoon extra virgin olive oil
- 2 cups shredded mozzarella cheese
- 16 oz. package of rigatoni
- 4 cloves of garlic minced
- 8 oz. cremini mushrooms chopped
- 1 bunch of kale (about 3 cups) roughly chopped
- 1/2-3/4 cup fresh basil chopped
- 1 (15 oz.) can pumpkin puree
- 15 oz. container of part-skim ricotta
- 2 cups favorite tomato sauce (i used spicy marinara sauce
- Carbohydrate 37.3995333391623 g
- Cholesterol 353.15333345308 mg
- Fat 46.9962666964537 g
- Fiber 5.01200012207031 g
- Protein 63.8492467120756 g
- Saturated Fat 24.9540493522571 g
- Serving Size 1 1 recipe (599g)
- Sodium 1454.89233449275 mg
- Sugar 32.387533217092 g
- Trans Fat 2.9284726682084 g
- Calories 845 calories
Step-by-step
- 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, 1½ 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.
When working with a single standard oven heated to 350 degrees Fahrenheit, accommodating a heavy 9x13-inch baking dish alongside side dishes requires strategic timing. Rigatoni holds up well to this heavy bake, retaining structural integrity even when coated in a dense mixture of pumpkin puree, ricotta, and two cups of shredded mozzarella cheese. While the casserole rests under aluminum foil for the initial 25 to 30 minutes, utilize the active stovetop downtime to prepare accompaniments that cut through the richness of the dairy and earthy mushrooms. A sharp, acidic salad dressed simply with lemon juice and olive oil provides necessary contrast to the dense carbohydrate load and the natural sweetness of the pumpkin. Because the recipe yields a substantial volume of food, consider serving it with a dry, high-acid white wine like Sauvignon Blanc to cleanse the palate between heavy, cheese-laden bites. For home cooks needing to adjust the formula for dietary preferences, swap the standard wheat rigatoni for a sturdy brown rice or chickpea alternative, ensuring the pasta is pulled from the boiling water several minutes early so it does not overcook during the final melt phase under the broiler.
