Pumpkin and Sage Baked Macaroni

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

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.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Entree

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 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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