Pumpkin and Sausage Pasta Bake
Pumpkin and sausage pasta is hearty, comforting, and delicious. It's exactly what you want to be eating when the weather is a bit chilly.
Servings: 6 servings
Calories: 631kcal
Ingredients
- 1 tbs olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 lb Italian sausage
- 1 small fennel bulb cut into half moons
- 2 teaspoon fennel seeds
- 1 lb short cut pasta like penne
- 15 oz can of pumpkin puree
- ⅔ cup plain Greek yogurt
- ½ cup heavy cream
- kosher salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ⅓ cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the garlic, onion, fennel, and fennel seeds. Cook until the onions start to become translucent.
- Add the sausage and cook through, crumbling as it cooks. Once cooked through, remove the pot from the heat.
- Cook the pasta according to directions on the package. Drain and set aside.
- Add the pumpkin, Greek yogurt, heavy cream, spices, and parmesan cheese to a medium-sized bowl. Whisk to combine.
- Add pasta to the pot with the vegetables and sausage. Add the pumpkin sauce and stir until the pasta and sausage are coated.
- Pour the pasta into a 9x13-inch baking dish. Top with shredded mozzarella.
- Bake for 20 minutes, or until the sauce is bubbly and the mozzarella has melted.
Nutrition
Serving: 1 | Calories: 631kcal | Carbohydrates: 45g | Protein: 30g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Cholesterol: 85mg | Sodium: 844mg | Fiber: 5g | Sugar: 7g