Cheesy Baked Pumpkin Pasta With Kale

I think some prunes would be an excellent addition to this recipe. The contrast of color.

Are they dollops of cream in the picture?

Is cream suitable for freezing?

R2- I forgot to do that. I just mixed the ricotta in with everything else- the pumpkin mixture and the grated cheese, but once the casserole was assembled I sprinkled plenty of the parmesan, fontina and gruyere cheese on top before putting it in the oven.

It looks good, OP.

The OP has a closed link.

I wonder if the pumpkin is cut into small pieces before baking.

Why don't you enjoy the vegetable broth for a different meal. Why a waste?

R5- You use canned pumpkin.

R7 is me OP

-Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn’t rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash — just 10 to 15 minutes at 500 degrees — the most time-consuming part of the entire recipe is grating all that cheese.

-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.

-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.

-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.

R5- There you go. The entire NYT recipe for Cheesy Baked Pumpkin Pasta With Kale

45 minutes? Can’t I just buy it in a store somewhere?

I know nothing of cooking, but 500 degrees seems a bit high for what sounds like a casserole. The burning splatter in the oven would probably set off my smoke detector.

Also, with 3 heaping cups of cheese, you'd better have a side of Metamucil.

R15- It is a LOT of work to prepare. One of the FRAUS wrote a letter under the recipe saying that all the effort was not worth the end result after she tasted it - not her exact words bit a similar sentiment.

R16-When I have a portion for lunch a week from Tuesday I will be eating a large salad ( LOTS of fiber) before I dig into the casserole.

R18= Me (OP)

It’d be better with pumpkin spice.

R20 = (OP) Me

I make a sumptuous cheesy baked pumpkin pasta with kale that even diabetics will risk going into shock for!

NYT recipes SUCK.

They’re on par with Martha Stewart recipes, which is only to say that they’re for the viewing pleasure of people who don’t cook at all.

I got suckered by four of their recipes—they’re always labor intensive with little return on investment.

Canned pumpkin is cheating.

It is chockfull of emulsifiers, sugar, salts and other secret ingredients and well as the ecologically-indefensible single-use packaging which goes straight to landfill.

Well gee, aren't you just that little sunbeam Jesus wanted, r24.

[quote] that little sunbeam Jesus wanted

I am Greta Thunberg.

I think someone is confusing canned pumpkin with pumpkin pie filling. Canned pumpkin is actually squash that is cooked and pureed. Foods do not lose fiber in the pureeing process. I have baked and pureed pumpkin and found it a lot of work for not much payoff.

This pumpkin pasta recipe approximates macaroni and cheese without cheddar. I don't think the kale is a great choice because, once again, a lot of prep work for something that's too fibrous to be tasty.

I've attached an easier pumpkin pasta sauce. Add parm and sausage. Veggies on the side.

I'm with R24, slap me now.... but canned pumpkin is rubbish. Just tray bake the pumpkin in a hot oven first so that it gets some flavor on it.

I made a small pasta casserole today with penne, yellow squash, zucchini, spinach, yellow/orange bell pepp (all fresh), italian sausage, a jar of arrabiata sauce, onion/garlic/shallots, grated parmesan and fennel seed/dried basil all topped with mozzarella and a sprinkle of dried rosemary from the garden.

Sweated the onions/garlic/shallots, added it sausage until not pink, dumped in bell peppers until slightly softened then added arrabiatta. Started with a layer of sauce mixture, then layered dried pasta, more sauce, then squash pieces and topped with spinach and sprinkle of parmesan (2 layers like this), ended with a layer of sauce and a little less than 1/4 c. water for the pasta, then mozz slices and dried rosemary over all. Baked about an hour and a half.

Very hearty, came out okay, but next time I'd definitely use fresh basil but didn't have any and maybe another link of it sausage to make it more meaty (or sliced mushrooms instead). I would not use slices of mozz and would grate instead because I found it to be too cheesy on top. Over all though, pretty good and I'll freeze separate portions of leftovers. Glad to not have to boil pasta separately and it came out the perfect consistency.

Some people don't realize you can make either sweet potato or pumpkin gnocchi - and either way is just as delicious if not more delicious than plain white potato gnocchi. Very easy to make.

and here's pumpkin using canned pumpkin, but there are many versions starting with baking pumpkin or squash from the store

That's so pretentious R31.

I used canned pumpkin 🎃 which is organic with no sugar or salt added- it’s just plain puréed pumpkin.

and R21 is not me. The NYT recipe does not call for pumpkin spice and I did not put it in the casserole 🥘.

Datalounge people I finally ate a portion of this for lunch today. I was concerned it would be a bit dried out. It was not dry at all. It was quite tasty but I'm not sure I would bother to make it again. It was a LOT of work and the end result was good but probably not worth going to the trouble of making again. I'm the same person who posted in December or November a thread for a NYT recipe for Lasagne with Roasted Eggplant and Marinara Sauce- that was especially tasty and I am going to make that dish again in a few weeks for my friends.