Oh My Veggies · by Nicole★ 4.9 (7)
Baked Pumpkin Pasta
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 23%
CARBS 28G36% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 17G50% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked pumpkin pasta is a creamy fall dish combining roasted ziti with pumpkin sauce, sage, and sharp white cheddar. It's comforting and perfect for autumn dinners.
mainitalianpastacasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil (+ 2 teaspoons, divided)
- 2 shallots (large , peeled and diced)
- 1/4 cup all-purpose flour
- 2 1/2 cups milk (2% or whole milk)
- 1 cup pumpkin puree
- 1/4 cup parmesan cheese (grated )
- 1/2 cup sage leaves (thinly sliced, divided)
- pinch ground nutmeg
- salt and pepper (to taste)
- 8 ounces whole wheat ziti pasta (or penne or rigatoni, cooked al dente)
- 3/4 cup sharp white cheddar cheese (shredded )
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 23%
CARBS 28G36% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 17G50% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 349mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 293mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 349MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.