Description
This creamy, comforting pasta bake combines pumpkin puree, garlic, and sage in a rich, cheesy sauce. Topped with mozzarella and Parmesan, it’s the perfect fall-inspired dish that’s easy to make and bursting with flavor!
Ingredients
Scale
- 12 oz pasta
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1 tsp dried sage
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F.
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the pumpkin puree, heavy cream, dried sage, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add the cooked pasta to the skillet, stirring to coat the pasta in the creamy pumpkin sauce.
- Transfer the pasta mixture to a baking dish. Top with shredded mozzarella and grated Parmesan cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- If you want a little extra crunch, sprinkle breadcrumbs over the top before baking.
- You can add cooked chicken or sausage to make it a heartier meal.
- For a lighter version, substitute the heavy cream with half-and-half or a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes