Pumpkin and Goat Cheese Fusilli Pasta Bake
The ultimate fall-inspired comfort food this Pumpkin and Goat Cheese Fusilli Pasta Bake is a grown-up pasta casserole you'll love!
- 1/2 lb fusilli pasta
- 1 lb pumpkin like Hokkaido or similar sweet pumpkin
- Salt and pepper to taste
- Olive oil
- 2 tablespoon tomato paste
- 1 cup basil garlic tomato sauce or Marinara
- 3 oz. sun-dried tomatoes in oil sliced or chopped
- 1/2 teaspoon dried sage
- 4.5 oz. creamy goat cheese divided
- Fresh sage leaves for garnish
Preheat oven to 400 degrees Fahrenheit.
Peel and chop pumpkin into 1-inch pieces and lay on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20-30 minutes, flipping once. Set aside.
Meanwhile, cook fusilli pasta in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.
In a small bowl, mix together 3 tablespoons of olive oil (or oil from sun-dried tomatoes), tomato paste, tomato sauce, dried sage, half the goat cheese, salt, and pepper. Gently fold in pasta, pumpkin, and sun-dried tomatoes. Transfer to a greased casserole dish.
Bake uncovered on 375 degrees Fahrenheit for 20 minutes or until the pasta is hot and bubbling. Top the pasta with the remainder of goat cheese and fresh sage leaves. Enjoy!
Calories: 390kcal | Carbohydrates: 59g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 562mg | Potassium: 1128mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10645IU | Vitamin C: 37.9mg | Calcium: 101mg | Iron: 3.7mg