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Skinny Pumpkin Pasta Bake

  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 1x


Units Scale
  • 1 lb dry pasta (penne or rotini work well)
  • 2 Tbsp butter
  • 1 shallot, fineley minced
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tsp thyme
  • 1 bunch kale, thick stems removed and leaves chopped into 1-inch pieces
  • 1 29 oz can pumpkin puree (not pumpkin pie filling!)
  • 1/4 cup shredded parmesan
  • 1/4 cup shredded sharp cheddar
  • 1/2 cup lowfat milk
  • 1/4 cup panko breadcrumbs
  • Salt and pepper


  1. Preheat the oven to 350 F.
  2. Bring a large pot of water to boil, and cook the pasta according to directions.
  3. As the pasta cooks, melt the butter in a heavy skillet over medium heat.
  4. When the butter is melted, add the shallot and cook for 1 minute before adding the nutmeg and thyme.
  5. Add the kale to the shallots, and cook for 3 minutes, or until somewhat wilted.
  6. Add the pumpkin puree, parmesan, cheddar, and milk to the skillet. Stir to combine and cook until warmed through (cheese should melt).
  7. Season generously with salt (1-2 tsp) and pepper (1/2-1 tsp) before tossing the (drained) pasta with the pumpkin mixture.
  8. Pour into a 9x13 pan and top with breadcrumbs, and more cheese if desired.
  9. Bake until the top is golden, 25-30 minutes.