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.
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 for dinner any time of the year, but would make a nice addition to your menu during the holidays. ~Enjoy
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- Preheat oven to 350 degrees.
- 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.