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Baked Pumpkin Penne

 

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Baked Pumpkin Penne
 

 

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Recipe

Baked Pumpkin Penne

Enjoy this easy dinner that uses canned pumpkin to give creaminess and nutrients to this make ahead baked pasta dish. Everyone will love how great this tastes and you will love how easy it is to make.

Times

  • Prep Time : 15 min
  • Cook Time : 32 min
  • Ready Time : 47 min

Servings

8

Ingredients

  • 1 (1-pound) box penne, cooked and drained well
  • 1 (15-ounce) can pumpkin puree
  • 3 cups shredded mozzarella, divided
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh sage or 2 teaspoons dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder

Directions

Preheat oven to 350 F.

In a large bowl, combine penne, pumpkin, 2 cups mozzarella, heavy cream, sage, salt and garlic powder. Stir to combine. Transfer mixture to a greased 3-quart baking dish and sprinkle with remaining 1 cup mozzarella. Bake 15 to 20 minutes or until cheese is bubbly and melted.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

10 Responses to Baked Pumpkin Penne

  1. avatar says: Laurie

    I made this tonight and it was delicious! I will be making this again and again! Thanks for sharing!

    • oh Laurie!!! It’s one of my favorites – so happy you liked it and so happy you took the time to comment — THANKS!

  2. avatar says: A

    Is canned pumpkin puree available in Israel?

  3. avatar says: jushilli

    how much fresh pumpkin would you use? I notice that the majority of the recipes are geared for the US market, now that you live in Israel maybe when a recipe is submitted you could give an Israeli equivalent

  4. avatar says: JR

    Is there a substitute for the heavy cream- not sure if I can get cholov yisrael heavy cream locally.Is there a pareve substitute? Thank you.

    • You can always use whole milk or for a pareve substitute soy milk or coconut milk will work.

  5. avatar says: Genda

    I just tried out the recipe with self-made pumpkin puree, a hearty cheese from the Alps, and whole wheat pasta.Further, I mixed in some vegetable broth powder. A yummy and fast repice, thanks for posting it!

    • Sounds great — I actually prefer whole wheat pasta to white! Thanks for sharing Genda.

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