Pumpkin Pasta Bake

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 lb pasta (any fun shape, gluten-free also works well)

4 cups chopped kale

1 24-oz jar marinara sauce

1 15-oz can pure pumpkin puree

½ cup cream cheese (4 oz)

2 Tbsp chopped herbs (like rosemary, thyme, or sage*)

3 cloves garlic (minced)

1 cup grated mozzarella (divided)

1 cup grated parmesan (divided)

1 cup ricotta

Directions

Pasta: Bring a large pot of salted water to a boil, then add 1 lb pasta. Cook for 5 minutes, then stir in 4 cups chopped kale. Cook for about 3 more minutes (pasta should be underdone and still have some bite to it when tested). Strain from the water.

Assemble: Preheat ovent o 400°F (204°C). To a 9x13 inch (or similar) casserole dish, add 1 24-oz jar marinara sauce, 1 15-oz can pure pumpkin puree, ½ cup cream cheese, 2 Tbsp chopped herbs, 3 cloves garlic, half of the mozzarella, and half of the parmesan. Stir everything to combine, then stir in the cooked pasta and kale.

Top It: Sprinkle remaining mozzarella and parmesan on top, then dollop everywhere with 1 cup ricotta.

Bake for 30 to 40 minutes, or until cheese is melted and sauce is bubbling at the edges. Let cool slightly before digging in!

Nutrition

• Calories: 460 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Cholesterol: 50 mg
• Sodium: 700 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 18 g