The ultimate comfort food in cold weather – a cheesy casserole. This delicious and flavourful recipe is from blogger, Kristen, from The Endless Meal. Not only is the pumpkin perfectly on point with pumpkin season, substituting our TEFF Penne with traditional pasta means a high protein bake! Let’s dig into a hot, bubbly, cheesy, pumpkin penne pasta, shall we?
Bring a large pot of water to boil and add the 200g of Gabriella’s Kitchen™ SUPERFOOD TEFF Penne – which should have been thawed briefly at room temperature. Cook for one minute until al dente. Strain the pasta and return to the pot. Toss with a little olive oil.
In a sauce pan, melt the butter over medium-high heat and add the pecans. Toast until they are fragrant, roughly 5 minutes. Remove from pan and set aside.
In the same pan, heat the olive oil over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted. Lower heat.
In a medium bowl, mix the pumpkin, cottage cheese, sage, black pepper, and cayenne.
In a large casserole dish or dutch oven, spread a scoop of the pumpkin into the bottom. Layer with 1/3 of the pasta, 1/3 of the pumpkin, 1/3 of the kale, and 1/3 of the mozzarella. Repeat 2 more times. Top the pasta with the buttered pecans and bake uncovered for 25 minutes, or until the mixture is hot and bubbling.
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