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Creamy Pumpkin Pasta Bake

This pumpkin pasta bake is so easy. Just grab a bowl - mix the sweet pumpkin, red pepper flakes (for a kick), add a few other ingredients for a great meal. 
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 (14oz pkg) frozen tortellini
  • 1 (15oz can) pumpkin puree
  • 3 cloves garlic chopped finely or grated
  • 1 bunch kale chopped (I used dark kale in the video)
  • 1 cup ricotta cheese (plus 5 tbsp for the top of the pasta)
  • 1 tsp red pepper flakes
  • 1 handful fresh sage chopped
  • 1/4 tsp nutmeg (if using microplane count to 6)
  • 1 tsp salt (big pinch)
  • 1 tsp pepper (big pinch)
  • 1 cup parmesan cheese grated (plus a little extra for sprinkling on top)
  • 2 tbsp olive oil extra virgin
  • 1 tbsp butter (to grease baking dish)

Method
 

  1. Preheat oven to 350 degrees, butter baking dish
  2. In a large bowl add pumpkin puree, ricotta cheese, salt, pepper, red pepper flakes, sage, garlic, parmesan cheese, olive oil and mix until all ingredients thoroughly so you get even seasoning
  3. Add tortellini, kale, nutmeg and mix until all ingredients are incorporated
  4. Add mixture to buttered baked dish; sprinkle extra parmesan cheese on top and add spoonfuls of ricotta cheese on top
  5. Bake for 30-35 min (just until the top is bubbly) - enjoy!