Cheesy Pumpkin & Kale Pasta Bake
Updated Oct 20, 2022, Published Sep 01, 2016
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Cheesy Pumpkin & Kale Pasta Bake
Ingredients
- Gluten-free nonstick cooking spray
- Kosher or fine sea salt
- 1 pound gluten-free penne
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 8 ounces kale, stems removed and leaves torn into 1-inch pieces
- 3 tablespoons sun-dried tomato pesto
- 1 15-ounce can pure pumpkin puree, not pumpkin pie filling
- 2 cups gluten-free vegetable broth
- 2 cups grated mozzarella cheese or dairy-free mozzarella shreds
- Freshly ground black pepper
- 1 cup grated Parmesan cheese or dairy-free Parmesan substitute
- ½ cup roasted and salted pumpkin seeds
Instructions
- Preheat the oven to 350°F. Spray a 9×12-inch baking dish with cooking spray.
- Bring a large pot of heavily salted water to a boil and cook the penne per the package directions. Drain and set aside.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the kale and cook, stirring, until wilted, 5-6 minutes. Add the pesto and cook, stirring, for 1 minute. Add the pumpkin, vegetable broth, mozzarella cheese, 1½ teaspoons salt, and 1 teaspoon pepper. Cook, stirring, until the cheese melts, about 5 minutes. Stir in the penne. Taste and add more salt and pepper, if desired. Transfer the mixture to the prepared baking dish.
- Sprinkle the top with the Parmesan cheese and pumpkin seeds and bake for 30 minutes or until golden brown.
Nutrition
Calories: 602kcalCarbohydrates: 71gProtein: 30gFat: 22gSaturated Fat: 9gCholesterol: 44mgSodium: 919mgPotassium: 634mgFiber: 5gSugar: 6gVitamin A: 15420IUVitamin C: 49.4mgCalcium: 480mgIron: 3.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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