Creamy Pumpkin Pasta Bake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 pound rotini pasta 1 pound sweet Italian sausage 2 tablespoons olive oil 1 cup diced onion 1 tablespoon minced garlic 1 teaspoon red pepper flakes 2 ½ cups chicken broth 1 (15 ounce) can pumpkin puree 2 tablespoons crumbled cooked bacon 2 teaspoons Italian seasoning 1 teaspoon salt 1 cup heavy whipping cream 1 cup grated Parmesan cheese
Nutrition Info
- 381.1 caloriescarbohydrate: 35.1 gcholesterol: 51.2 mgfat: 20.3 gfiber: 2.7 gprotein: 14.5 gsaturatedFat: 9 gservingSize: -sodium: 992.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pumpkin Pasta Bake
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.
Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet, cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture, bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
Bake in the preheated oven until bubbling and golden brown, about 35 minutes.