This is a tasty pasta casserole that makes a great fall side. This is great for fall dinners. The leftovers heat up well and are great for lunches during the week. I would eat this as a dinner, but it really is more of a side. This recipe is one of Faith's from The Kitchn. I love a lot of her recipes and this one is no exception! If you'd like to add meat, I think some andouille sausage would be tasty.
Ingredients:
1 box (1 pound) pasta, such as farfalle, small shells, or elbows
One (15 ounces) container ricotta
One (15 ounces) can pumpkin puree
2 eggs
1 cup plain Greek yogurt
Salt and pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 garlic cloves, finely chopped
3/4 cup grated Sartori Parmesan, divided
Preparation:
1. Boil a pot of water, add the pasta and cook for 9-10 minutes. The pasta should be slightly undercooked.
2. In a large bowl, whisk together ricotta, pureed pumpkin, eggs, and Greek yogurt. Whisk in the salt, pepper, nutmeg, and ginger.
3. Stir in the pasta and coat with the pumpkin mixture. Stir in the pecans, sage and garlic. Stir in 1/2 cup Parmesan.
4. Pour pasta mixture into a greased 13x9 pan. Sprinkle remaining Parmesan cheese over the top.
5. Bake uncovered at 375 degrees for 30 minutes. Let stand for 5 minutes before serving.
Ingredients:
1 box (1 pound) pasta, such as farfalle, small shells, or elbows
One (15 ounces) container ricotta
One (15 ounces) can pumpkin puree
2 eggs
1 cup plain Greek yogurt
Salt and pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 garlic cloves, finely chopped
3/4 cup grated Sartori Parmesan, divided
Preparation:
1. Boil a pot of water, add the pasta and cook for 9-10 minutes. The pasta should be slightly undercooked.
2. In a large bowl, whisk together ricotta, pureed pumpkin, eggs, and Greek yogurt. Whisk in the salt, pepper, nutmeg, and ginger.
3. Stir in the pasta and coat with the pumpkin mixture. Stir in the pecans, sage and garlic. Stir in 1/2 cup Parmesan.
4. Pour pasta mixture into a greased 13x9 pan. Sprinkle remaining Parmesan cheese over the top.
5. Bake uncovered at 375 degrees for 30 minutes. Let stand for 5 minutes before serving.