healthy pasta bake

This cheesy Sage Pumpkin Pasta Bake is the ultimate grown-up, autumn casserole recipe. It's dotted with kale, topped with butter pecans, and smothered in an easy to make and healthy creamy pumpkin sauce.
<p style="text-align: center"><em>| gluten-free + vegetarian |</em></p>

Sage Pumpkin Pasta Bake with Kale and Butter Pecans

fusilli (gluten-free, if needed)

salted butter

pecans,

olive oil

red onion, thinly sliced

garlic, minced

kale

pumpkin

cottage cheese

sage

sea salt

each: black pepper and cayenne

mozzarella, grated

Cook the fusilli in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.

While the pasta is cooking prepare the rest of the meal. Melt the butter in a small frying pan over medium-high heat and add the pecans. Toast until they are fragrant, about 5 minutes.

Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes.

In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, and cayenne.

Spread a scoop of the pumpkin into the bottom of a casserole dish or ovenproof pot. 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 pasta is hot and bubbling.

Tried this last night and I used half the pasta suggested and there was hardly enough of the pumpkin cheese mixture to spread. Also the cottage cheese didn’t melt so just random white cures everywhere. Very dry recipe with just half the pasta called for.  Pretty sad cause it’s not really tasty if the pasta isn’t in a creamy sauce like anticipated. Threw it out.

Delicious!! My husband and I couldn't stop eating it! I loved the contrast of the pecans to the creamy sauce and I thought the use of red onion was really unique. We are adding this to the fall dinner rotation!

We love this! I thought the pecans would be strange but everyone agreed that they made the recipe. Will make it again!

Ahhhh mazing. So so good. For my hubby I thew in some sausage instead of the pecans. Instant favorite for all of us including our one year old baby girl; who said, and I quote, " mmmmmmm" and cleaned her plate. 

Definitely a keeper! We loved it. I did change it up a bit:

Subbed smoked paprika for cayenne, since we're not huge fans of spicy hot. 
Put the cottage cheese and pumpkin in the blender to make it nice and smooth. 
And then I reserved a bit of mozzarella and the nuts, threw everything in the pasta pot, mixed it up, topped it with the cheese and nuts and popped it in the oven.

I didn't see much point in layering the ingredients. It's not lasagna, and I really did want the sauce and all the goodies well-integrated with the pasta. Also, I was running out of time and it seemed simpler to just mix it all up.

I made this tonight and was disappointed. The whole thing turned out super dry - I think it would help if the sauce was thinned down with almond milk or another liquid in the blender. I even made more sauce than was specified due to previous reviews but it still wasn’t enough. Bummed to have a whole heap of pasta that’s not very tasty :( 

This easy pasta sauce is made in a baking dish with Greek flavors. We toss in spirali pasta and top with feta cheese for a simple and delicious dinner!

Greek Pasta Bake

oz cherry tomatoes

kalamata olives

manzanilla olives

red onion

marinara sauce

salt

oregano

thyme

garlic

oz spirali pasta

In a 11&#215;7 baking dish, add tomatoes, green manzanilla olives, kalamata olives, onion, olive oil, marinara, salt, oregano, thyme, and garlic.

Toss everything together to make sure everything is combined.

While the sauce bakes, boil pasta in salted water, approximately 9-10 minutes or until al dente. Reserve 1 cup pasta water.

Remove the sauce from the oven, tomatoes should be blistered, mix together with the cooked pasta, stirring well so the sauce covers all the pasta. Add reserved pasta water as needed. 

Garnish with feta cheese crumbles and fresh Italian parsley or cilantro!

https://www.youtube.com/watch?v=mrWE2uqT_XM

Did you know you can make pasta sauce in a baking dish? Well, you CAN, and it’s a game changer!This Greek Pasta Bake is so dang good and full of flavor! It’s #dairyfree and #vegan too! #FoodDolls 

Recipe: 

16 oz cherry tomatoes
3/4 cup kalamata olives
3/4 cup manzanilla olives
1/2 cup chopped red onion
3 tbsp olive oil
1 cup good quality marinara sauce
1 tsp salt
1/2 tsp oregano
1/2 tsp thyme
3 cloves chopped garlic
16 oz spirali pasta

Preheat oven at 400 degrees F.
In a 11×7 baking dish, add tomatoes, green manzanilla olives, kalamata olives, onion, olive oil, marinara, salt, oregano, thyme, and garlic.
Toss everything together to make sure everything is combined.
Bake uncovered for 35-40 minutes.
While the sauce bakes, boil pasta in salted water, approximately 9-10 minutes or until al dente. Reserve 1 cup pasta water.
Remove the sauce from the oven, tomatoes should be blistered, mix together with the cooked pasta, stirring well so the sauce covers all the pasta. Add reserved pasta water as needed. 
Garnish with feta cheese crumbles (optional) and fresh Italian parsley or cilantro!

#pasta #greek #italian #pastasauce #foodhacks #easyrecipes

How to Make a Greek Pasta Bake

Enjoy our lighter version of the family classic – lasagne. It has bags of flavour, but comes in at under 500 calories a portion, as well as packing in four of your five-a-day

Healthy lasagne

onion (250 grams), finely chopped

carrots, finely chopped

celery sticks (140 grams), finely chopped

bay leaves

5% beef mince

garlic cloves, finely grated

can chopped tomatoes

tomato purée

vegetable bouillon powder

semi-skimmed milk

wholemeal flour

nutmeg

wholemeal lasagne (125 grams)

finely grated parmesan

Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Add the mince and garlic, and stir-fry until the beef browns, about 5 mins. Tip in the tomatoes and a canful of water, the tomato purée and bouillon, bring to the boil, then cover and simmer for 20 mins, removing the lid after 10 mins to reduce the mixture slightly.

Meanwhile, pour the milk into a medium pan with the flour and whisk over a low heat until the mixture is lump-free. Add the second bay leaf and a good pinch of nutmeg, and continue to cook, whisking, for 8-10 mins until thick.

Remove the bay from the mince and white sauce, and discard. Spoon a third of the mince into the base of a 19 x 24cm baking dish and top with two lasagne sheets. Spoon over half of the remaining mince, then top with two more lasagne sheets, the rest of the mince and the remaining lasagne sheets. Spoon over the white sauce and sprinkle with the cheese. Bake for 40 mins until bubbling and golden.

Fajita chicken and veggies with lower carb chickpea pasta and a creamy cheese sauce topped with even more melted cheese.

Chicken Fajita Pasta Bake

lb Boneless Skinless Chicken Breast

tsp Kosher Salt and Black Pepper

Bell Peppers, diced

Jalapeño Pepper, diced

White Onion, diced

Garlic,

oz Banza Chickpea Pasta

C (120 grams) Chicken Stock

C (60 grams) Hot Sauce, I used Cholula

oz jar Queso Dip, I used Trader Joe's

oz Shredded Pepper Jack Cheese, cheese

Preheat oven to 400F and bring a large...

Preheat oven to 400F and bring a large pot of salted water to a boil (for cooking the pasta). Cook the pasta 1-2 minutes less than directed on its packaging.

Prepare the diced veggies and cut the chicken...

Prepare the diced veggies and cut the chicken into bite size pieces. Pat the chicken dry and generously season with salt and pepper. Set aside.

Heat 1/2 the olive oil in a large...

Heat 1/2 the olive oil in a large skillet over medium-high heat. Cook the onions and peppers for 4-6 minutes until tender before adding the garlic. Cook for another 30-60 seconds until fragrant. Transfer the cooked veggies to a plate or bowl and set aside.

Add the remaining oil to the skillet and...

Add the remaining oil to the skillet and add the chicken. Cook for 2-3 minutes before flipping and cooking another 1-2 minutes or until the chicken is cooked through (165F internal temp in thickest pieces). Transfer the cooked chicken to the bowl or plate with the veggies.

Reduce the heat to low.

Mix the hot sauce and chicken stock together...

Mix the hot sauce and chicken stock together and add to the skillet. Use your spatula to scrape any crispy bits off the bottom and cook the stock down for 30-60 seconds before adding the queso. Stir well.

Add the chicken and veggies back to the...

Add the chicken and veggies back to the skillet and toss in the sauce. Add the cooked and drained pasta and gently fold everything together.

Top with shredded cheese and bake for 10-15...

Top with shredded cheese and bake for 10-15 minutes until the cheese is fully melted. Serve with chopped cilantro, crushed chipotle flakes, and fat free Greek yogurt or sour cream, if desired. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/sitnajwcdl1gkuyfsq6x.mp4

A healthier chicken fajita pasta recipe that's unbelievably creamy and cheesy. You'll never know each serving has just 260 calories and 10 grams of fat!

Pumpkin alla Vodka Pasta with golden mushrooms and ribbons of kale tossed in vegan vodka sauce. This healthy weeknight pasta recipe is perfect for easy fall dinners, and sure to become a family favorite.

Pumpkin alla Vodka Pasta

Tbsp. extra-virgin olive oil

cremini mushrooms (sliced)

onion

tomato paste

red pepper flakes

vodka

pumpkin puree

canned full-fat coconut milk or heavy cream

kosher salt, divided

dry rigatoni pasta

lacinato kale (stemmed and chopped) ((sub 4 cups fresh baby spinach))

thyme leaves

Parmesan cheese

Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a Dutch oven or large high-sided skillet over medium heat. Add mushrooms and onion; cook until softened, about 8 minutes. Season with 1/2 tsp. salt.

Add tomato paste, garlic, red pepper flakes, and nutmeg; mix to combine. Cook until the tomato paste caramelizes and turns brick red, about 3 minutes.Add vodka to deglaze the pan, stirring to scrape up browned bits. Cook 3 to 5 minutes to allow some of the alcohol to evaporate. Stir in pumpkin puree, coconut milk (or heavy cream), remaining 1/2 tsp. salt, and a few grinds of black pepper; reduce heat to low.

Once pasta water is boiling, add rigatoni and cook until almost al dente. Add kale during final minute of cooking. (Note: if you&#39;re using spinach, add it to the vodka sauce rather than the boiling pasta water. Spinach needs much less heat and cooking time.)

Use a slotted spoon to transfer cooked pasta and kale to the pan with vodka sauce. (Or, reserve 1 cup pasta cooking water, and drain pasta and kale.)Stir in pasta cooking water in 1/2 cup increments until the sauce turns smooth and glossy and coats pasta (I use 1 cup total). Stir in fresh thyme leaves and garnish with Parmesan, if desired.

Vegetable Pasta Bake with roasted butternut squash, kale, sage, and melty mozzarella. This healthier pasta bake will become a family favorite.

Vegetable Pasta Bake

butternut squash

Tbsp. avocado oil (sub extra-virgin olive oil)

kosher salt (divided)

black pepper (divided)

dry penne pasta (or pasta of choice)

tomatoes

milk cottage cheese (I use Good Culture brand)

mozzarella cheese, torn

sage leaves

Parmesan

Preheat oven to 400°F. Place squash and garlic cloves in a 9x13-inch baking dish; toss with 2 Tbsp. oil, and 1/2 tsp. each salt and pepper. Bake for 40 minutes, tossing once halfway through. Using the prongs of a fork, firmly press on garlic cloves to push roasted garlic out of skin. Lightly mash with fork.

Cook pasta in boiling, salted water for 2 minutes LESS than package instructions, until very al dente. During final minute, stir in kale. Drain pasta and kale, and return to pot. Add tomatoes, cottage cheese, butternut squash and garlic, and remaining 1/2 tsp. each salt and pepper; stir to combine.

Pour pasta mixture into the baking dish used to roast the squash. Scatter torn mozzarella cheese overtop.

Rub sage leaves with remaining 1/2 Tbsp oil and arrange on top of pasta. Bake for 20 minutes, or until mozzarella is fully melted. Serve with freshly grated Parmesan, if desired.

Top 6 healthy pasta bake recipes from across the web

The most viewed healthy pasta bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sage Pumpkin Pasta Bake with Kale a...

Greek Pasta Bake

Healthy lasagne

Chicken Fajita Pasta Bake

Pumpkin alla Vodka Pasta

Vegetable Pasta Bake

Top 6 healthy pasta bake recipes from across the web

The most viewed healthy pasta bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sage Pumpkin Pasta Bake with Kale a...

Greek Pasta Bake

Healthy lasagne

Chicken Fajita Pasta Bake

Pumpkin alla Vodka Pasta

Vegetable Pasta Bake

The most viewed healthy pasta bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine