Pumpkin Sage Pasta Bake

$Let’s dive into the tasty ingredients for Pumpkin Sage Pasta Bake. This dish is full of flavor and comfort. Each item plays a key role in making it special. - 12 oz penne pasta - 1 cup pumpkin puree (canned or homemade) - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1 1/2 cups shredded mozzarella cheese - 2 cups fresh spinach, chopped - 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage) - 2 cloves garlic, minced - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons olive oil - 1/4 cup vegetable broth (or more for a creamier consistency) Each ingredient adds its own charm. The penne pasta gives a nice bite. Pumpkin puree brings in sweetness and creaminess. Ricotta and mozzarella add richness, while Parmesan offers a salty edge. Fresh spinach gives a pop of color and nutrients. Sage and garlic infuse the dish with warmth and depth. Nutmeg adds a hint of spice. Olive oil helps sauté the garlic and spinach, making it fragrant. Finally, vegetable broth ensures everything blends well. Using these ingredients, you can create a cozy meal that feels like a hug on a plate. First, I preheat the oven to 350°F (175°C). This helps the dish cook evenly. Next, I grease a 9x13-inch baking dish with a bit of oil or cooking spray. This step keeps the pasta from sticking. While the oven heats, I cook the penne pasta. I boil a large pot of water. Once it’s boiling, I add the penne and cook it until al dente. This usually takes about 10-12 minutes. I drain the pasta and set it aside while I work on the filling. In a large skillet, I heat two tablespoons of olive oil over medium heat. I add two cloves of minced garlic and sauté for about one minute. The smell is amazing! Then, I stir in two cups of chopped fresh spinach and two tablespoons of finely chopped sage. I cook this until the spinach wilts, which takes about three to four minutes. In a large mixing bowl, I combine one cup of pumpkin puree, one cup of ricotta cheese, and half a cup of grated Parmesan cheese. I also add half a teaspoon of nutmeg, along with salt and pepper to taste. I mix this well until it's smooth and creamy. Now, I add the cooked pasta and the spinach mixture to the pumpkin mixture. I pour in a quarter cup of vegetable broth to help everything blend nicely. Then, I stir until all the pasta is coated evenly. Next, I transfer the pasta mixture into the greased baking dish. I spread it out evenly. Now comes the best part: I top it with one and a half cups of shredded mozzarella cheese. The more cheese, the better! I cover the dish with aluminum foil and bake it in the preheated oven for 25 minutes. After that, I remove the foil and bake it for an additional 10-15 minutes. I watch for the cheese to bubble and turn golden brown. Once it's done, I take it out and let it cool for a few minutes. This helps the flavors settle. Now, it’s ready to serve! Cooking your pasta al dente is key. This means it should be firm but not hard. It helps the pasta hold its shape when baked. Overcooking makes the pasta mushy. So, follow the package instructions closely. Adjusting the sauce's consistency is simple. Use vegetable broth to make it creamier. If the mixture feels too thick, add more broth. This helps the flavors blend well. You want a smooth and rich filling that coats every piece of pasta. Presentation can elevate your dish. Serve in squares directly from the baking dish. Garnish with fresh sage leaves for a pop of color. A sprinkle of Parmesan cheese adds a nice touch, too. Pair your bake with a side salad. A crisp salad balances the creamy pasta. You can also serve it with garlic bread for a fun twist. Enjoy this cozy dish with friends and family! {{image_2}} You can switch up the pasta type to suit your taste. I love using penne for its shape, but you can use: - Fusilli - Rigatoni - Bowtie pasta These shapes hold the sauce well. If you're looking for a vegan option, you can replace the cheese and broth. Use: - Cashew cream instead of ricotta - Nutritional yeast for Parmesan - Vegetable broth for a creamy result These swaps keep the flavors rich without dairy. Adding seasonal veggies makes this dish even better. I often roast: - Butternut squash - Brussels sprouts - Zucchini You can add cooked chicken or sausage for extra protein. Fresh herbs can also change the flavor. If sage is hard to find, try: - Thyme - Oregano - Basil These options keep the dish fresh and exciting. To keep your Pumpkin Sage Pasta Bake fresh, store leftovers in an airtight container. Place it in the fridge. It will stay good for up to four days. If you want to save it for longer, freezing is a great option. Cut the pasta bake into portions and wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. This way, it can last for up to three months. When it’s time to enjoy leftovers, you have two good options: using the microwave or the oven. The oven gives the best texture. Preheat it to 350°F (175°C). Place the pasta bake in a baking dish and cover it with foil. Heat for about 20 minutes or until warm. The microwave is quicker. Just put a portion on a plate and heat in 30-second intervals. Check often to avoid overheating. Before you eat, always check for freshness. Look for any odd smells or changes in texture. If it seems off, it’s best to toss it. Enjoy your cozy dish safely! Pumpkin Sage Pasta Bake can last about 3 to 5 days in the fridge. To store it, let it cool and transfer it to an airtight container. This keeps the dish fresh and safe. Always check for any off smells or signs of spoilage before eating. Yes, you can prepare this dish ahead of time! To do this, follow the recipe up to the point of baking. Cover the baking dish tightly with foil or plastic wrap and store it in the fridge. When you're ready to bake, preheat your oven and add a few extra minutes to the bake time, as it will be cold. Yes! You can easily make this recipe gluten-free by using gluten-free penne pasta. Many brands offer great options that cook well. Also, check the labels on your cheese and broth to ensure they are gluten-free. This way, you can enjoy this dish without any worries! This pumpkin sage pasta bake blends rich flavors and healthy ingredients. We discussed the best components, from perfect pasta to savory seasonings. You learned how to prepare, assemble, and bake this dish step-by-step. I shared tips for better texture and presentation, plus tasty variations for every season. Remember proper storage for freshness and reheating. Enjoy making and sharing this delightful meal with loved ones. It's sure to impress!$

Discover a delicious twist on comfort food with this Pumpkin Sage Pasta Bake! This creamy, cheesy dish combines penne pasta, pumpkin puree, fresh spinach, and aromatic sage, creating the perfect fall meal. Easy to prepare and bursting with flavor, it's perfect for gatherings or cozy nights in. Click through for the complete recipe and impress your family and friends with this heartwarming dish!

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Ingredients

12 oz penne pasta

1 cup pumpkin puree (canned or homemade)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

2 cups fresh spinach, chopped

2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage)

2 cloves garlic, minced

1/2 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

1/4 cup vegetable broth (or more for a creamier consistency)

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a baking dish (about 9x13 inches).

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet or saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the chopped spinach and fresh sage, cooking until the spinach wilts (about 3-4 minutes).

In a large mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, and season with salt and pepper. Mix well until smooth.

Add the cooked pasta and spinach mixture to the pumpkin mixture, along with vegetable broth. Stir until everything is evenly coated.

Transfer the pasta mixture to the prepared baking dish. Top it with shredded mozzarella cheese evenly across the surface.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Remove from the oven and let it cool for a few minutes before serving.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 6

- Presentation Tips: Serve in squares directly from the baking dish, garnished with fresh sage leaves or a sprinkle of Parmesan cheese on top for an extra touch.