Pumpkin, Kale, and Sausage Pasta Bake
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Serves: 10 servings
 
Ingredients
  • 1 lb uncooked rigatoni
  • 1 tsp extra-virgin olive oil
  • 3 sweet Italian turkey sausages, casings removed
  • 1 onion, diced
  • 8 oz cremini mushrooms, sliced
  • ½ tsp salt and pepper, divided
  • 4 cloves garlic, minced
  • 1 bunch lacinato kale (about 3 cups), roughly chopped
  • ½ cup dry white wine
  • 2 cups half and half
  • 1 (15 oz) can pumpkin puree
  • 15 oz low-fat ricotta
  • 2 cups part-skim shredded mozzarella cheese, divided
Instructions
  1. Preheat oven to 350 degrees F. Mist a 9 x 13-inch baking dish with nonstick spray and set aside.
  2. Bring a large pot of water to a boil over high heat. Add pasta and cook until almost al dente, about 8-9 minutes. Drain pasta and return to pot.
  3. In the meanwhile, heat oil in a large saucepan over medium heat. Once hot, add sausage and cook, breaking up with a wooden spoon until no longer pink; transfer to the pot with the cooked pasta and discard all but 1 tablespoon of liquid from the skillet.
  4. Return skillet to heat and add onion and mushrooms; sauté until softened, approximately 4-5 minutes. Season with ¼ teaspoon salt and pepper. Add garlic and cook until fragrant, about 30 seconds. Add kale and cook for 5­-7 minutes, or until wilted. Pour in wine and cook until reduced; transfer to the pot with the pasta and return to skillet to heat.
  5. Pour half and half into skillet and bring to a simmer; reduce heat to medium-low and allow to simmer for 4-5 minutes until slightly thickened. Whisk in the pumpkin, ricotta, and remaining ¼ teaspoon salt and pepper
  6. Add the pumpkin mixture to the pot with 1¼ cups of the mozzarella cheese; mix thoroughly and trasnfer to the prepared 9 x 13. Top with remaining ¾ cup mozzarella, cover with foil, and bake for 20-25 minutes, removing the foil 5 minutes before done baking. Serve hot.
Notes
Recipe adapted from MJ and Hungry Man
Nutrition Information
Serving size: 1½ cups Calories: 434 Fat: 15.0 Carbohydrates: 46.3 Sugar: 6.8 Sodium: 607 Fiber: 3.7 Protein: 24.6 Cholesterol: 72
Recipe by Prevention RD at https://preventionrd.com/2015/10/pumpkin-kale-and-sausage-pasta-bake/