Easy Cheesy Sausage Pumpkin Pasta Bake

 

The hubs plays in a card game every Wednesday night with a group of friends. Everyone brings a snack. Not an assigned one, just what ever anyone feels like bringing. He tells me that there is always a great variety of food each week. So much for my hours of planning who will bring what to family holiday dinners! Maybe next holiday dinner I will tell everyone to bring whatever they want. Could be fun. Maybe. Maybe not so much.

What should he bring to cards this week? Our cupboards were pretty bare as I haven’t had time to do a “big” grocery shopping trip since getting back from our vacation.  Maybe I will do a Costco run today.

I did happen to have two of my most favorite ingredients in the pantry.

DeLallo Whole Wheat pasta and Cucina Antica Tuscany Pumpkin pasta sauce.

Now, I know what you are going to say. “Wait, pumpkin is a Fall ingredient.” Well, I am a rebel. So there.

DeLallo is my favorite brand of whole wheat pasta and the hubs loves these Orecchiette shape. I order it from Amazon because I can’t seem to find this shape in a store here.

I stumbled across the Cucina Antica Tuscany Pumpkin sauce on a trip to Sprouts last fall. Oh my goodness. So so good. It contains pumpkin puree, imported Italian San Marzano tomatoes, heavy cream, honey, carrot puree, butter, sea salt, basil, parsley, rosemary, cinnamon, and sage. It also has no preservatives and is gluten free. Bonus recipe for Tuscan Cream of Pumpkin soup on the label.  I went back to Sprouts to buy more and they were all out and didn’t anticipate receiving anymore soon. So, back to Amazon and I ordered 12 jars. Hence the abundance of this in my pantry.

I also had some mozzarella and some Italian sausage in the freezer. So, I threw it all together and came up with this. Turned out great. Desperation (and lack of energy to go shopping) is a great cultivator of creativity!

Easy Cheesy Sausage Pumpkin Pasta Bake

Serves: 8

Preheat oven to 350 degrees

Ingredients:

16 oz. DeLallo Organic Whole Wheat Orecchiette (if you prefer a saucier dish use less pasta)

1 Jar Cucina Antica Tuscany Pumpkin pasta sauce

2 cups reduced fat mozzarella cheese, shredded (save a bit for topping)

1/2 lb. sweet Italian turkey sausage, browned and crumbled

1/4 c. grated Parmesan/Romano cheese

Salt and Pepper to taste

Prepare pasta according to directions. I undercooked it just a tad. Brown sausage until crumbly.

Spray a 9X13 pan with cooking spray. Add a little of the sauce and spread around. Layer pasta, sausage, mozzarella, more sauce ending with sauce. Sprinkle with remaining mozzarella and Parmesan/Romano.

Bake uncovered for approximately 35 minutes or until bubbly.

Serve immediately.

388 cal per serving

10 WW plus points

5 Replies to “Easy Cheesy Sausage Pumpkin Pasta Bake”

  1. So if you post a few recipes weekly, Jeff might get some home cooked meals!
    Love your blog and love of cooking😘

Leave a Reply