Cheesy Pumpkin & Kale Pasta Bake
Servings: 6 people
Calories: 602kcal
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: 602kcal | Carbohydrates: 71g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 919mg | Potassium: 634mg | Fiber: 5g | Sugar: 6g | Vitamin A: 15420IU | Vitamin C: 49.4mg | Calcium: 480mg | Iron: 3.7mg