Pumpkin Pasta with Cheddar

Macaroni is topped with a pureed zucchini and pumpkin sauce in this easy pumpkin pasta recipe perfect for weeknights.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 146 Calories

Ingredients

• 1 cup ricotta cheese
• 1 (15 ounce) can pumpkin puree
• ½ cup shredded Cheddar cheese
• ½ teaspoon dried thyme
• ½ onion, chopped
• ¼ cup white wine
• 1 tablespoon minced garlic
• 1 teaspoon olive oil
• 6 ounces macaroni
• 1 teaspoon dried sage
• 1 small zucchini, peeled and thinly sliced

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until bubbling, about 25 minutes.

Step 3

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 2-quart casserole dish.

Step 4

Heat oil in a large skillet; cook and stir onion and garlic until softened, 5 to 6 minutes. Add zucchini, sage, and thyme; cook and stir until zucchini is slightly tender, 3 to 4 minutes. Stir pumpkin, ricotta cheese, and white wine into zucchini mixture.

Step 5

Pour pumpkin mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Step 6

Sprinkle Cheddar cheese over pasta and stir in pumpkin sauce. Cover dish with aluminum foil.