Wednesday, September 24, 2014

Roasted Garlic and Pumpkin Pasta

I made delicious pumpkin pizza last year so to kick off pumpkin season this year I decided to modify it into a pasta dish.

2 cups pumpkin puree(approx 1-15 oz can)
6 cloves garlic, roasted  (link for method)
4 oz cream cheese

1 lb pasta, cooked al dente and drained
2 cups diced ham
2 cups broccoli, chopped into desired sized florets, we like them small
1/2 cup sweet onion
1 cup mozzarella cheese, shredded
Roasted Pumpkin Seeds*

Preheat oven to 350
In a saucepan combine roasted garlic with pumpkin puree and cream cheese, heat over medium low heat, stirring often until the cream cheese is melted

In a greased 9 x 13 casserole dish toss cooked pasta with the sauce, broccoli and onion.

Cover with foil and bake for 45 minutes, uncover and bake 10 minutes more.

Sprinkle with cheese and roasted pumpkin seeds. Bake 5 minutes more to melt the cheese.

*My roasted pumpkin seeds were not finished in time for this meal....but I KNOW they will be a fabulous addition.

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