Description
A comforting and delicious pasta bake featuring pumpkin and spinach, perfect for a cozy meal.
Ingredients
Scale
- 2 cups pasta
- 1 cup pumpkin puree
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente.
- In a large bowl, combine the pumpkin puree, ricotta cheese, garlic, Italian seasoning, salt, and pepper.
- Add the cooked pasta and spinach to the mixture and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be made ahead of time and stored in the refrigerator.
- For a vegan option, substitute ricotta and mozzarella with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg