Cheesy Baked Pumpkin Pasta With Kale
Updated October 1, 2018
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
Butter, for greasing the pan
1 pound medium pasta shells or tubes, like conchiglie rigate or penne
1 bunch kale (about 1 pound), ribs removed, chopped into bite-size pieces
½ teaspoon red-pepper flakes
1 heaping tablespoon chopped fresh rosemary, plus more for garnish
1 heaping tablespoon chopped fresh thyme, plus more for garnish
About 1 heaping cup coarsely grated Parmesan
About 1 heaping cup coarsely grated Gruyère
About 1 heaping cup coarsely grated Fontina or mozzarella
1 (15-ounce) can pumpkin purée
2 garlic cloves, peeled
1 teaspoon kosher salt, plus more for pasta water
½ teaspoon black pepper
½ cup heavy cream
¼ cup vegetable broth
½ cup whole-milk ricotta
Nutritional analysis per serving (4 to 6 servings)
66 grams carbs; 122 milligrams cholesterol; 758 calories; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams saturated fat; 38 grams fat; 5 grams fiber; 679 milligrams sodium; 37 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
- Step 2
Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
- Step 3
In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don’t want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about ½ cup, and stir to coat.
- Step 4
Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.
Private Notes
Comments
I know it's apostasy, but I made this according to the recipe. It was very good.
This was so so tasty! I made a few changes. I sauteed the kale with garlic and red pepper flakes before adding it to the pasta. Strongly recommend this. I skipped the ricotta entirely, used only 1/2 cup Parmesan, and went scant on all the other cheeses. It was still more than creamy and cheesy enough. Used 1 cup of veggie broth to thin out the sauce consistency. Only had fresh rosemary (no thyme) but think this really made the dish. I sprinkled some extra on top pre-bake. It smelled heavenly!
I added silken tofu instead of cream and less cheese - it seemed not to make much of a difference and the result was not too heavy. The herbs are a definite must as canned pumpkin really has little taste. It’s a lovely alternative to baked ziti!
I also sautéed the kale, red pepper and garlic before adding. Didn't feel like opening a box of veg broth for a quarter cup so I used pasta water and doubled that to 1/2 cup after reading comments that it was too dry. Most importantly, I did not put this casserole in a virtual kiln as directed. Instead, reduced the temp to 350 and baked covered in foil for 30 minutes. Everyone raved!
I think this could be improved with a little freshness ... maybe cherry tomatoes?
You have to be a pumpkin lover for this one. The fruity smell and taste clashed with the cheese and kale, and I found the whole effect weird.