A few years ago my MIL gave me a “Favorite Brand Name™ 3 Books in 1” cookbook. The 3 cookbooks are Church Potlucks, Sunday Suppers and Bake Sale. I admit, it’s not a “go-to” cookbook but there are a couple good recipes that I’ve made a few times.
I love pumpkin. And I love to use it in unconventional ways; pumpkin chili, pumpkin applesauce, pumpkin oatmeal, mixed in yogurt, and more. So when I saw this recipe I was excited for yet another way to cook with pumpkin. A lot of people expect anything made with pumpkin to be sweet. Pumpkin isn’t sweet if you don’t add sweet. So, if you like savory pumpkin, I think you’ll like this recipe!
The original recipe calls for 1 (9 ounce) package refrigerated cheese ravioli. I’ve never made it with ravioli. I prefer to use a whole wheat penne. Also, if you don’t have shallots on hand you may omit or use a bit of diced white onion. Feel free to use any cheese you’d like too. I’ve made it with Parmesan and most recently with a left over bag of shredded Italian 5 Cheese blend. It’s a very forgiving recipe so use what you have on hand and what you like best!
Baked Pasta with Pumpkin Sauce (4 servings)
- 1 box whole wheat penne
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3/4 cup shredded Asiago cheese, divided
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/8 tsp black pepper
- 1 cup Panko
- Preheat oven to 350. Grease 2-quart baking dish. Cook pasta according to package directions until tender; drain. Place in prepared dish.
- Melt butter in medium saucepan over medium heat. Add shallot and cook until tender, about 3 minutes. Add pumpkin, cream, 1/4 cup of cheese, salt, nutmeg and pepper. Reduce heat to low and cook until cheese melts.
- Pour pumpkin sauce over pasta and gently stir.
- Combine remaining 1/2 cup cheese with the Panko. Sprinkle over pasta.
- Bake 15 minutes or until sauce is heated through and topping is lightly browned.