35 minutes
A comforting and cozy baked pasta dish featuring a creamy pumpkin sauce, kale, and a blend of cheeses.
Unsalted Butter, for greasing
tablespoons
Medium Pasta Shells
0 lb
Kale, chopped
bunch
teaspoons
Fresh Rosemary, chopped
tablespoons
Fresh Thyme, chopped
tablespoons
Pumpkin Puree, canned
0 oz
Garlic Clove, peeled
each
teaspoons
Black Pepper, ground
teaspoons
cups
cups
Parmesan Cheese, grated
cups
Gruyère Cheese, grated
cups
Fontina Cheese, grated
cups
Mozzarella Cheese, grated
optional alternative to fontina cheese
cups
1. Preheat Oven and Prepare Baking Dish
Set your oven to preheat at the desired temperature and lightly butter a 2-quart or 9-by-13-inch baking dish to prevent sticking.
2. Cook Pasta and Kale
In a large pot of boiling salted water, cook 1 pound of medium pasta shells for about 4 minutes. Add a bunch of chopped kale to the pot in the last minute of cooking. Drain and rinse the pasta and kale.
3. Season Pasta and Kale
In a large bowl, mix the drained pasta and kale with red-pepper flakes, and freshly chopped rosemary and thyme.
4. Make Pumpkin Sauce
In a blender, combine pumpkin purée, peeled garlic cloves, kosher salt, black pepper, heavy cream, and vegetable broth. Blend until smooth.
5. Combine Pasta with Pumpkin Sauce and Cheeses
Pour the pumpkin sauce over the pasta and kale, then stir in grated Parmesan, Gruyère, and Fontina or mozzarella cheeses, reserving some cheese for topping.
6. Assemble and Bake
Transfer the pasta to the prepared baking dish, dot with ricotta, and sprinkle with reserved cheese. Bake for 10 to 15 minutes until bubbling and lightly browned. For a crispy top, broil for an additional 3 to 5 minutes.
7. Garnish and Serve
Allow the dish to cool for 5 to 10 minutes before garnishing with more chopped rosemary and thyme.
Opt for a pasta shape that holds sauce well, such as rigatoni or penne. This ensures the pumpkin sauce clings to each piece, delivering a burst of flavor in every bite.
Use a blend of cheeses for the topping. Sharp cheddar adds a tangy contrast to the sweet pumpkin, while a bit of Gruyère or fontina imparts an earthy nuttiness. Consider topping a final layer of freshly grated Parmesan for a salty welcome finish before baking.
When making the pumpkin sauce, begin with a béchamel. This classic French technique involves starting with a roux (butter and flour) and gradually whisking in milk. It creates a creamy base that binds the pumpkin purée beautifully.
Adding freshly grated nutmeg and a pinch of cinnamon to the sauce can amplify the pumpkin's warm, autumnal flavors. Fresh sage, whether sautéed in butter and added to the sauce or sprinkled on top as a garnish, can offer a savory, aromatic touch.
If time allows, consider making your own pumpkin purée. Roasting fresh pumpkin enhances its natural sweetness and depth, which will bring out a richer, more nuanced flavor in the dish.
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