Vegetarian Pumpkin & Kale Pasta Bake

• servings: 8 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

16 oz. package of rigatoni

1 tablespoon extra virgin olive oil

1 medium onion (diced)

4 cloves of garlic (minced)

8 oz. cremini mushrooms (chopped)

1 bunch of kale (about 3 cups, roughly chopped, See note)

2 cups favorite tomato sauce

1 15 oz. can pumpkin puree

15 oz. container of whole fat ricotta

1 large egg, beaten

2 cups shredded mozzarella cheese (or less. See note)

1/2 cup fresh basil (chopped)

Directions

Preheat oven to 350°F.

Bring a large pot of water to a boil. Add pasta and cook until almost al dente. Drain and set aside.

In the meanwhile, heat oil in a large saucepan over medium 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.

In a lightly greased 9 x 13 baking dish, add the cooked pasta. Add the kale mixture, pumpkin, egg, tomato sauce, ricotta cheese, and basil. Stir everything together until well-combined. Top with mozzarella.

Cover with aluminum foil or baking mat and bake for 25-30 minutes. Remove from oven and serve warm.

Nutrition

• Calories: 368 kcal
• Total Fat: 17 g
• Total Carbohydrate: 56 g
• Protein: 23 g