This Pumpkin & Sage Baked Macaroni screams Fall and makes a tasty, quick weeknight meal or 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.
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.
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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Pumpkin and Sage Baked Macaroni
- 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
- 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.
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Carole from Carole's Chatter says
Hi Carrie, great dish! How about adding it to the Food on Friday: Cheese collection over at Carole's Chatter? Cheers
Hi Carole, thanks for the heads up. I'll be right over! 🙂
Carole from Carole's Chatter says
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 firstname.lastname@example.org . Cheers from Carole's Chatter
Karen Simpkins says
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!
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!!