Cheesy Pumpkin Pasta Bake

Servings:Makes 8 servingsServing Size:1 cupRecipe Cost:$13.09Cost per Serving:$1.64

Ingredients:
- Nonstick cooking spray
- 2 cups dry penne pasta (or any short pasta such as bowtie)
- 1 1/2 tablespoons unsalted butter, divided
- 1 small, sweet onion, diced
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 cup low-fat milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup grated parmesan cheese, divided
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon nutmeg (optional)
Directions:
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Preheat oven to 350 degrees F.
- Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- Cook pasta according to package instructions. Drain and set aside.
- While pasta cooks, in a large skillet over medium heat, melt half of the butter. Add the onion and cook until tender, about 3 to 5 minutes.
- Reduce heat to low and add the pumpkin puree, milk, cheddar cheese, 1/4 cup parmesan cheese, thyme, salt, pepper, and nutmeg (if using) to the skillet. Stir to combine until cheese is melted and the sauce is smooth.
- Add the pasta to the sauce and gently combine. Pour into the prepared baking dish.
- Melt the remaining butter in a small bowl and add panko breadcrumbs. Stir to combine and sprinkle evenly over the pasta.
- Bake uncovered for 20 to 25 minutes or until heated through.
- Sprinkle with the remaining 1/4 cup parmesan before serving. Refrigerate
leftovers within two hours.
Source: Adapted from Loves Grow Wild, https://lovegrowswild.com/2014/10/cheesypumpkin-pasta-bake
Nutrition facts per serving: 240 calories; 9g total fat; 5g saturated fat; 25mg cholesterol; 400mg sodium; 30g total carbohydrate; 3g dietary fiber; 4g total sugars; 0g added sugars; 11g protein; 0% Daily Value of vitamin D; 15% Daily Value of calcium; 10% Daily Value of iron; 2% Daily Value of potassium