Vegetarian Pumpkin and Kale Pasta Bake

• Vegetarian

• Produce

  • 3 cups 1 bunch of kale
  • 1/2 cup Basil, fresh
  • 8 oz Cremini mushrooms
  • 4 cloves Garlic
  • 1 Onion, medium
  • 1 (15 oz. can Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 cups Favorite tomato sauce

• Pasta & Grains

  • 1 16 oz. package Rigatoni

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cups Mozzarella cheese
  • 1 15 oz. container Ricotta, part skim

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on mjandhungryman.com

Description

Ingredients

• 16 oz. package of rigatoni
• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 8 oz. cremini mushrooms, chopped
• 1 bunch of kale (about 3 cups), roughly chopped
• ½ cup dry white wine
• ½-3/4 cup fresh basil, chopped
• 1 (15 oz.) can pumpkin puree
• 1 large egg
• 15 oz. container of part-skim ricotta
• 2 cups shredded mozzarella cheese
• 2 cups favorite tomato sauce (I used spicy marinara sauce)

Directions

• Preheat oven to 350F.
• Bring a large pot of salted water to a boil. Add pasta and cook until almost al dente. Drain and set aside.
• In the meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add onion and sauté until translucent, approximately 5-7 minutes. Add garlic and cook until fragrant, 2 minutes. Add mushroom and kale and cook for 5-7 minutes, or until slightly cooked down. Pour in wine and cook until reduced. Stir in herbs, season with salt and pepper, and turn off heat.
• Combine pumpkin, egg, ricotta cheese, 1½ cups mozzarella cheese, tomato sauce, kale mixture, and pasta in a large bowl. Stir until well combined. Season with salt and pepper.
• Spray 9 x 13 baking dish with cooking spray. Pour in mixture and spread evenly. Top with remaining mozzarella.
• Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for additional 5 minutes, or until cheese is melted on top. Remove from oven and serve warm.

Nutrition