Creamy Pumpkin Pasta Bake

Creamy Pumpkin Pasta Bake

lompoc sheri

"This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  3. Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
  4. Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
  5. Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I also did not think this would be good but I had to try it. we loved it. The only thing I didn't have was red pepper flakes so not sure if it made a difference. Also makes a lot def sharing my ...

I will admit, I did not have high hopes for this recipe at all! I almost wondered if it would even be edible... But I decided to make it since I had all the ingredients and I was trying to "cook...

I loved this recipe! So very easy to make and my entire family enjoyed. I didn't have the bacon to add and still very yummy!!

Other stories that may interest you