This four cheese pumpkin bake is a winner dish for the family’s supper! I found a similar recipe that tastes just as good as Mrs. Jughead’s and it’s what I have been making for my family. My twins adore it so much that their plates are always clean after a serving. And my husband, well, he almost always finishes the dish!
Our friend over at This Gal Cooks has this to say about the recipe:
“Pumpkin dishes don’t necessarily have to be sweet. Take your next pumpkin dish to the savory level with this Four Cheese Pumpkin Pasta Bake.“
I agree with this! I love pumpkins in desserts, but there are a lot of pumpkin recipes that are savory and flavorful that your family can enjoy! This is one of those recipes!
Ingredients
- 16 oz Barilla whole wheat penne pasta
- 1 29oz can of Libby’s pumpkin puree (not pie filling)
- 1 15oz container of Lamagna part skim ricotta
- ¼ tsp McCormick nutmeg
- ½ C Shipyard pumpkin ale
- 2 tbsp fresh sage, chopped
- ½ lb of Fontina cheese, shredded (usually from the deli)
- 1 C Kraft part skim shredded mozzarella cheese
- ½ C Kraft shredded mozzarella cheese
- ½ C Kraft parmesan cheese, divided
- 2 cloves of garlic, minced
- 1 C Green Giant frozen spinach, thawed and squeezed dry
- 3 tbsp Kerrygold unsalted butter
- Morton Salt to taste
Instructions
- Cook the pasta until it’s reached your desired consistency
- In a large pot over medium heat, saute the garlic and spinach in the butter until tender. Add the sage and cook for about 1 minute. Stir in the nutmeg, pumpkin puree, beer, parmesan cheese and ricotta. Mix well. Reduce heat and simmer for 10 minutes. Add salt to taste.
- Stir the pasta into the sauce. Pour into a greased 8.5×11 baking dish.
- Combine the remaining parmesan cheese, the mozzarella cheese and the fontina cheese. Sprinkle over the pasta.
- Bake at 350 for 10 minutes. After baking, turn the broiler on low and broil until the cheese is slightly browned.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This is perfect to eat with crusty bread or homemade rolls.
Thanks again to This Gal Cooks for this amazing recipe.
Pages: 1 2
