Ingredients
Scale
- 1 pound of pasta – medium shells, rotini, penne or other tube pasta
- 1 bunch (1 pound) of kale with stems/ribs removed and cut in 2 inch pieces. Collards or Swiss Chard can be used instead.
- 1 can of pumpkin puree (15oz)
- 1/2 cup of heavy cream
- 1/4 cup of vegetable broth or white wine
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 3 heaping cups of grated cheese – blend of parmesan, fontina and gruyere
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh rosemary
- 1/2 cup of whole milk ricotta
Instructions
-
- Preheat oven to 500 degrees and grease a casserole pan (9×13) with butter
- Cook the pasta in salted boiling water for 4 minutes (or half the length of the package instructions). During the last minute of cooking add the chopped kale to the boiling pasta.
- Drain the pasta and kale and rinse under cold water. Transfer the pasta to a large mixing bowl or back to the pot.
- In a medium mixing bowl add the canned pumpkin, chopped garlic, salt, pepper, vegetable stock and heavy cream. Whisk together all the ingredients until full combined.
- Add the rosemary and thyme and grated cheese (reserving 1/2 cup for topping) to the pumpkin sauce and stir to combine. The sauce will be thick.
- Add the sauce and kale to the pasta and stir to ensure the pasta is fully coated.
- Transfer the pasta to a greased casserole dish. Top with dollops of ricotta and the remaining 1/2 cup of grated cheese.
- Bake in an oven preheated to 500 degrees for 10-15 minutes so that it is browned and bubbly.
- You can also broil the pasta for 2 minutes to make it crispy on top but be sure to watch it so it does not burn.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stove and Oven
- Cuisine: American