pumpkin & chicken sausage pasta
Found this recipe in a magazine and trying it for the first time. Hope it turns out yummy.
prep time
30 Min
cook time
25 Min
method
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yield
12 serving(s)
Ingredients
- 4 cups corkscrew pasta (12 oz)
- 1 can 100% pure pumpkin (15 oz)
- 2 tablespoons all purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 pinch cayenne pepper
- 1 can evaporated milk
- 12 ounces 4 or 5 links fully-cooked italian chicken sausage
- 6 ounces pre-washed baby spinach (4 cups)
- 1 cup shredded reduced fat mozzarella cheese
- 1/2 cup shredded parmesan cheese
How To Make pumpkin & chicken sausage pasta
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Step 1Preheat oven to 425 degrees. Spray 4 quart baking dish with nonstick cooking spray.
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Step 2Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta and return to pot.
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Step 3Cook Italian chicken sausage. Cut into 1/4 inch pieces or smaller and set aside.
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Step 4Combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring, for 2 to 3 minutes until mixture begins to thicken. Pour over pasta in pot. Add sausage and reserved pasta cooking water.
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Step 5Spread half of the pasta mixture into prepared dish. Top with spinach. Add remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover dish with greased side down. Bake for 20 minutes until heated through
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Step 6Combine mozzarella and parmesan cheeses and sprinkle on top of casserole. Bake uncovered for an additional 5 minutes until cheese is melted.
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