The perfect fall on a plate dinner - a mix of savory and aromatic, cheesy and delicious while being surprisingly fancy sounding. This is no kidding, one of the easiest, no hassle dinners that is both cheap & filling. The added flavor or pumpkin is a good source of Vitamin A and fiber that actually pulls the flavors together nicely.
That being said, if you're worried about pumpkin, just know you can't really taste it in this casserole. The addition of the ingredient adds a natural sweetness with a tiny hint of color but the sugar actually offsets the tartness of the tomatoes.
1 pound of pasta
3/4 cup pumpkin puree (not pumpkin filling)
3/4 cup chopped tomatoes
1/4 cup chopped onion
1 1/2 cups of fresh mozzarella
1/2 cup ricotta cheese
1/3 cup parmesan cheese
2-3 large garlic cloves, finely chopped
freshly ground pepper, oregano, thyme, basil, sage leaves rosemary, parsley to taste
Heat your oven to 375°F and oil a 9x13-inch baking dish with
olive oil. Set aside.
Bring a pot of water to boil over high
heat, and stir about 1 tablespoon of salt with 1 tablespoon olive oil to prevent sticky noodles. Add the pasta, and turn the
heat down to medium. Cook for 7 minutes (the golden number for premium al dente texture!) and drain.
Whisk together the ricotta, mozzarella, pureed pumpkin, garlic, and tomato in a large bowl. After that's good and mixed, add your spices.
Then, stir in the pasta and spread mixture evenly in your baking dish. Sprinkle the parmesan cheese over the top and bake uncovered for 30 minutes or until slightly brown on top. Let stand for a few minutes and enjoy the smell! Yum!
* If you are an Italian sausage fan, I would definitely suggest adding that to the recipe. It wasn't in my house at the time but try it out and let me know if it's a house favorite!*