Home > Recipes > Casseroles > Winter Pumpkin Pasta Bake

Winter Pumpkin Pasta Bake

Name: Winter Pumpkin Pasta Bake
Prep time: 30

(14 votes, average: 4.29 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This Winter Pumpkin Pasta Bake is true comfort food. It combines a favorite winter vegetable with the notion of mac ‘n cheese. How yum is that? Better yet, it is so easy to make,...

1 pound whole wheat penne pasta
3 tablespoons olive oil
1 to 15 ounce can pumpkin puree
2 cups milk
3 cups gruyere cheese, shredded
1 teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon salt
¼ parmesan cheese, grated

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

632 cals

Fat

29 g

Saturated Fat

13 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g

Carbohydrates

64 g

Sugar

8 g

Fiber

4 g

Protein

29 g

Sodium

598 mg

Directions

Preheat oven to 350 degrees.
Cook the pasta until al dente according to the box instructions. Once cooked, drain and place back in pot. Toss with olive oil.
In a large bowl mix together the pumpkin puree, milk, gruyere cheese, nutmeg, allspice, and salt. Fold in the pasta until everything is combined
Pour the pasta mixture into a greased baking dish. Top with parmesan cheese and bake for about 20 minutes or until the top is golden brown and the middle is warm.

Chef Tips

For a crunchy top, sneak ¼ cup from the 3 cups of gruyere and mix the parmesan plus ½ cup fresh whole wheat breadcrumbs.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.