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Pumpkin & Ricotta Pasta Bake with Kale, Parmesan & Chives.

  • 12 fl oz
    chicken or vegetable broth
  • 1 small pkg
    chives
  • 4 cloves
    garlic
  • 1 bunch
    kale
  • 2 oz
    Parmesan cheese
  • 1 (15 oz) can
    pure pumpkin purée
  • 1 (15 oz) pkg
    ricotta cheese
  • 12 oz
    rotini pasta
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    sage
  •  
    salt
  •  
    thyme
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 14 cups water
    2 tbsp salt
    12 oz (4 ½ cups) rotini pasta
  • 2
    Peel and mince garlic. Peel and small dice the onion.
    4 cloves garlic
    1 yellow onion
  • 3
    Heat a sauté pan over medium-low heat.
  • 4
    Coat bottom of pan with oil. Add garlic, onion, sage, and thyme. Cook until soft, 3-4 minutes.
    1 tbsp extra virgin olive oil
    ½ tsp sage
    1 tsp thyme
  • 5
    Meanwhile, wash kale leaves, then fold in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces. Add to the pan with the onions; cook, stirring often, until kale begins to wilt, 5-6 minutes.
    1 bunch kale
  • 6
    Add broth, pumpkin, ricotta, salt, and pepper. Stir to combine. Simmer, stirring occasionally, while pasta is cooking.
    12 fl oz (1 ½ cups) chicken or vegetable broth
    1 (15 oz) can pure pumpkin purée
    1 (15 oz) pkg ricotta cheese
    ½ tsp salt
    ¼ tsp black pepper
  • 7
    Preheat oven to broil and position rack 4 inches under the broiler.
  • 8
    Wash and chop chives into small pieces.
    1 small pkg chives
  • 9
    Grate ½ cup of Parmesan.
    2 oz Parmesan cheese
  • 10
    Add ½ of the chives and Parmesan (save the rest for garnishing) to pan and stir to combine.
  • 11
    Drain pasta, add to pan with sauce, and stir to combine.
  • 12
    Place pan in the oven and broil until slightly browned, 3-4 minutes.
  • 13
    To serve, place pasta on a plate and garnish with remaining chives and Parmesan. Enjoy!