aka – Give me CARBS!
After running 2 marathons this past month (Chicago and New York) all I want to do is lock myself in a room with bread and cheese and eat my way out! I am craving lots of carbs – not sure why, but after all the miles I ran this month, I know if my body wants it, I should listen.
Here is how I made it:
First, I prepared 1/2 box whole wheat penne pasta, undercooking slightly because it will cook more in the oven. (Reserve the pasta water after it is cooked because you will need it later in the recipe)
While the pasta was cooking, I chopped up 1 onion. Slice onion thinly and sauté in olive oil for 10 – 12 minutes.
You will also need 1/2 can pumpkin
Combine pumpkin with 1/2 cup mozzarella and 1 cup ricotta in a bowl.
I then added 1/2 teaspoon of Garlic Gold (love this stuff!), 3 T brown sugar, 1 t Nutmeg, pinch of salt to the mixture.
Add the sautéed onions to the mixture and stir to combine. Then add 1/4 cup of the leftover pasta water slowly to make a thicker sauce.
Then combine the pastas with the sauce.
Next put the pasta and sauce in a baking pan
Add 1/4 cup bread crumbs to the top of the pasta. I also gave a few sprays of butter to the top of the casserole.
Bake at 350* for about 30 minutes
Or until it looks something like this.
I love the fact that the top got a little brown and crispy.
Anything pumpkin makes me very happy in the Fall.
It came out looking and smelling delish!
And it tasted even better! This recipe made SO much food, it will be awesome to eat for lunch tomorrow – I love leftovers!
Have you ever made a casserole dish like this? How did it turn out? What combinations did you use?