Pumpkin Penne

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.

I saw this recipe made by the lovely Heather of Hangry Pants a while ago and had it bookmarked to try. She made a big batch which I cut down a lot since it’s just Fiancé and I eating it!

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.

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You will also need 1/2 can pumpkin

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Combine pumpkin with 1/2 cup mozzarella and 1 cup ricotta in a bowl.

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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.

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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.

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Then combine the pastas with the sauce.

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Cheesy deliciousness!

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Next put the pasta and sauce in a baking pan

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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.

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Bake at 350* for about 30 minutes

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Or until it looks something like this.

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I love the fact that the top got a little brown and crispy.

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Anything pumpkin makes me very happy in the Fall.

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It came out looking and smelling delish!

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And it tasted even better! This recipe made SO much food, it will be awesome to eat for lunch tomorrow  – I love leftovers!

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Have you ever made a casserole dish like this? How did it turn out? What combinations did you use?

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7 Comments

  • Reply theblogisthenewblack November 9, 2010 at 9:27 pm

    This looks similar to a mac and cheese I made recently! Love the addition of pumpkin. 🙂

  • Reply Brooke November 9, 2010 at 9:36 pm

    Looks sooo cheessyyy and delicious! 🙂

    I've been making (…lots of) this vegan pumpkin penne that I came up with when I was staring at 7 cans of pumpkin. The sauce itself is super easy: pumpkin, veg broth, almond milk, and the add-ins (onion, garlic, mushrooms) and spices (chili powder (lots!), black pepper (lots!), salt). I also like to "hide" some green veggies in it like broccoli. My bf dislikes pumpkin and isn't a huge fan of greens, but he adores this recipe! I'm slowly converting him! 😉

  • Reply Kelly Anne November 9, 2010 at 10:46 pm

    I bookmarked this recipe on Hangry Pants too! I'm glad to see your reduced-size version. I definitely can't have that much leftover pasta laying around at my house!

  • Reply Valerie November 10, 2010 at 1:54 am

    This looks delicious. I can't wait to try it at home. thanks for sharing 🙂

    Love your blog!

  • Reply Hope November 10, 2010 at 9:33 am

    Wow! That looks incredible! Two of my favorite things, pasta and pumpkin! Must try this!

  • Reply Amanda - RunToTheFinish November 10, 2010 at 11:46 am

    ok i am not a huge pumpkin fan, but I think you got me with this one I will have to make it

  • Reply ladypurpl November 10, 2010 at 7:33 pm

    Looks Delish! Was it fiance approved? I also might have to try this one!

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