Pumpkin is a nutrient-dense food. This means it is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A. Vitamin A supports your immune system, something we all want going into flu season. It is also high in vitamin C, potassium and fiber. Pumpkin is easy to cook with adding a smooth, sweet richness to desserts, quick bread, and savory dishes.
I recommend using canned pumpkin for convenience. Make sure to check the label. You want it to read 100% pure pumpkin. It should not contain any spices or added sugar. I love pumpkin bread but I’ve enjoyed eating pumpkin in savory dishes even more.
This vegetarian pasta is a warm, comforting family dinner for a cool night.
Baked Pumpkin Pasta
- 16 ounces ziti pasta
- 1 cup pumpkin puree
- 1 jar spicy marinara sauce
- 1 tbsp Italian herbs
- 2 cups baby spinach (chopped)
- 1 cup shredded mozzarella cheese (divided)
- ¼ cup Parmesan cheese (grated)
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to a boil.
- Add the ziti and cook until it is barely tender, about 7 minutes.
- Drain the ziti in a colander and put in a large mixing bowl.
- Combine the pumpkin, marinara, herbs, spinach and ½ of the mozzarella cheese.
- Add the sauce mixture to the ziti and stir to combine.
- Pour the ziti into a 9×11 glass baking dish
- Top the ziti with the remaining mozzarella cheese and Parmesan cheese.
- Bake until the sauce is bubbling and the cheese is beginning to brown, about 30 minutes.