Carrie’s Experimental Kitchen

Pumpkin & Sage Baked Macaroni

 

 

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

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.

[clickToTweet tweet=”Pumpkin & Sage Baked Macaroni #pasta #pumpkin #dinner” quote=”This Pumpkin & Sage Baked Macaroni is perfect any time of the year, but would make a lovely addition to your holiday get togethers. “]

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

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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Pumpkin & Sage Baked Macaroni
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
This Pumpkin & Sage Baked Pasta is perfect any time of the year, but would make a lovely addition to your holiday get togethers.
Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • ½ lb . Pasta, I used Fusilli
  • 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 Sage, chopped
  • 1 tbsp . Fresh Parsley, chopped
  • ½ tsp . Garlic Powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil and cook pasta according to package directions leaving the pasta ‘al dente’. Drain.
  3. 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.
  4. Add the cooked pasta and mix well.
  5. Add the pasta mixture to an 8”x8” oven safe baking dish and top with remaining 1 cup of mozzarella cheese.
  6. Bake for 30-40 minutes until the cheese is lightly browned and bubbly. Serve hot.

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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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6 Comments

  1. Carole from Carole's Chatter
    October 23, 2014 at 2:47 pm - Reply

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

  2. Carole from Carole's Chatter
    October 24, 2014 at 1:05 pm - Reply

    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

  3. Karen Simpkins
    November 26, 2014 at 6:20 pm - Reply

    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!

    • carrieexpktchn@optonline.net
      November 28, 2014 at 8:53 am - Reply

      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!!

  4. 25 Pumpkin Recipes For Fall - The Farm Girl Gabs
    November 13, 2015 at 7:53 am - Reply

    […] Pumpkin & Sage Baked Macaroni – Carrie’s Experimental Kitchen […]

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