Thursday 9 October 2014

Creamy Pumpkin Pasta Bake

This creamy pumpkin pasta bake would also be terrific with cooked crumbled sausage added for a spicier version, or with bacon added for a more smokey flavor.  Thank you A Family Feast

Creamy Pumpkin Pasta Bake - A Family Feast


½ pound dry pasta
1 cup pumpkin puree
1 cup whole milk ricotta
1 egg, slightly beaten
½ cup grated parmesan cheese
½ teaspoon freshly ground nutmeg
½ teaspoon salt
Pinch of white pepper
1 tablespoon chopped fresh parsley

1/3 cup unsalted butter
1 tablespoon chopped fresh sage
3 tablespoons flour
1 cup whole milk
1 cup chicken stock
½ teaspoon salt
¼ teaspoon white pepper
Pinch of freshly ground nutmeg
¼ teaspoon Colman’s dry mustard powder
2 cups shredded mozzarella cheese
  • Cook the pasta according to directions until al dente . 
  • Drain well. 
  • In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley. 
  • Mix well and set aside.
  • In a small pan, heat milk and stock, or combine and microwave. 
  • In a small sauce pan melt the butter over medium heat and add the chopped sage. 
  • Saute for 4 minutes. 
  • Add the flour and cook for 3 more minutes. 
  • Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. 
  • Add salt, pepper, nutmeg and dry mustard. 
  • Stir to combine and remove from heat.
  • Heat oven to 375 degrees
  • In a medium casserole dish, layer the ingredients as follows: 
  • 1/4th of the prepared White Sauce, 
  • 1/3rd of the cooked pasta, 
  • 1/3rd of the Pumpkin filling
  • 1/4th of the mozzarella.
  • Repeat these same layers 2 additional times. 
  • Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
  • Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.

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