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Home » Recipes » Pasta Recipes

October 20, 2014 · 6 Comments

Pumpkin and Sage Baked Macaroni

Casseroles & Stews· Halloween· Meatless Recipes· Pasta Recipes· Thanksgiving

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This Pumpkin & Sage Baked Macaroni screams Fall and makes a tasty, quick weeknight meal or as a starter for your holiday gatherings.
This Pumpkin & Sage Baked Macaroni screams Fall and makes a tasty, quick weeknight meal or as a starter for your holiday gatherings.

This Pumpkin & Sage Baked Macaroni screams Fall and makes a tasty, quick weeknight meal or as a starter for your holiday gatherings.
This Pumpkin & Sage Baked Macaroni screams Fall and makes a tasty, quick weeknight meal obar as a starter for your holiday gatherings.

I couldn't wait to share this recipe for Pumpkin & Sage Baked Macaroni I made recently with all of you! I prepared the recipe just like you would make the Italian version of Baked Ziti.

However, instead of marinara sauce and fresh basil, I used pumpkin puree and fresh sage. It was absolutely delicious and coming from me, that's HUGE since I'm not a big fan of ricotta cheese.

Pumpkin & Sage Baked Macaroni Closeup

When choosing which type of pasta to use, I would opt for one that is a little more durable and can withstand first boiling; then baking.

Rotini, Penne, Ziti, Macaroni, Rigatoni or Fusilli; which is my favorite and what I used to make this recipe would all work well. Also, make sure you cook the pasta 'al dente' or "to the bite" so that your pasta isn't too mushy.

This Pumpkin & Sage Baked Macaroni is perfect any time of the year, but would make a lovely addition to your holiday get togethers. 

How do you make Pumpkin and Sage baked macaroni?

Start by bringing a large pot of water to a boil and cook pasta according to package directions leaving the pasta ‘al dente’. Drain. While the pasta is cooking, combine ricotta cheese, pumpkin puree, egg, the cheeses, sage, parsley and garlic powder in a large bowl. Mix well.

Add the cooked pasta and mix well; then  add the pasta mixture to an 8”x8” oven safe baking dish and top with remaining mozzarella cheese. Bake for 30-40 minutes until the cheese is lightly browned and bubbly. Serve hot.

This Pumpkin & Sage Baked Macaroni is perfect for dinner any time of the year, but would make a nice addition to your menu during the holidays. ~Enjoy

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Baked pumpkin macaroni and cheese.

Pumpkin and Sage Baked Macaroni

Carrie's Experimental Kitchen
This Pumpkin and Sage Baked Pasta is perfect any time of the year, but would make a lovely addition to your holiday get togethers.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Entree
Cuisine American
Servings 6

Ingredients
  

  • ½ lb. Pasta (macaroni, rotini, fusilli, etc)
  • 1- (15-ounce) container Ricotta Cheese
  • ½ c. Pumpkin Puree
  • 1 large Egg
  • 2 c. Shredded Mozzarella Cheese; divided
  • 2 tbsp. Grated Pecorino Romano Cheese
  • 1 tbsp. Fresh Chopped Sage
  • 1 tbsp. Fresh Chopped Parsley
  • ½ tsp. Garlic Powder

Instructions
 

  • Preheat oven to 350 degrees F.
  • Bring a large pot of water to a boil and cook pasta according to package directions leaving the pasta ‘al dente’. Drain.
  • While the pasta is cooking, combine the ricotta cheese, pumpkin puree, egg, 1 cup mozzarella cheese, Pecorino Romano cheese, sage, parsley and garlic powder in a large bowl. Mix well.
  • Add the cooked pasta and mix well.
  • Add the pasta mixture to an 8”x8” oven safe baking dish and top with remaining 1 cup of mozzarella cheese.
  • Bake for 30-40 minutes until the cheese is lightly browned and bubbly. Serve hot.
Keyword pasta, pumpkin
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This Pumpkin & Sage Baked Macaroni is perfect any time of the year, but would make a lovely addition to your holiday get togethers. 

 

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This Pumpkin & Sage Baked Macaroni screams Fall and makes a tasty, quick weeknight meal or as a starter for your holiday gatherings.

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Reader Interactions

Comments

  1. Karen Simpkins says

    November 26, 2014 at 6:20 pm

    I have not been able to find the pumpkin puree at Walmart grocery or food Lion. They have regular canned pumpkin and of course, pumpkin pie filler. Is there any way that I can puree the regular canned pumpkin? If so, instructions to do this would greatly appreciated.I want to use your recipe for family Christmas eve dinner. Sounds yummy!

    Reply
    • carrieexpktchn@optonline.net says

      November 28, 2014 at 8:53 am

      Hi Karen, I'm sorry you can't find the product locally; however, canned pumpkin will work just as well and like you said, you can puree it if it's still a little on the chunky side. Enjoy!!

      Reply
  2. Carole from Carole's Chatter says

    October 24, 2014 at 1:05 pm

    Hi Carrie, so glad you stopped by to add to the collection. If you would like me to send you a reminder about each new Food on Friday, just drop me a line on ca4ole@gmail.com . Cheers from Carole's Chatter

    Reply
  3. Carole from Carole's Chatter says

    October 23, 2014 at 2:47 pm

    Hi Carrie, great dish! How about adding it to the Food on Friday: Cheese collection over at Carole's Chatter? Cheers

    Reply
    • carrieexpktchn@optonline.net says

      October 24, 2014 at 7:46 am

      Hi Carole, thanks for the heads up. I'll be right over! 🙂

      Reply

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