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  • Fall Dinners - 19

    From Dave Drum@1:2320/105 to All on Saturday, November 19, 2022 13:53:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheesy Baked Pumpkin Pasta With Kale
    Categories: Pasta, Squash, Greens, Cheese, Herbs
    Yield: 5 servings

    Butter; to grease the pan
    1 lb Medium pasta shells or
    - tubes
    1 lb Bunch kale; ribs removed,
    - chopped in bite-size pcs
    1/2 ts Red-pepper flakes
    1 tb (heaping) chopped fresh
    - rosemary; more to garnish
    1 tb (heaping) chopped fresh
    - thyme; more to garnish
    1 c (heaping) coarse grated
    - Parmesan
    1 c (heaping) coarse grated
    - Gruyere
    1 c (heaping) coarse grated
    - Fontina
    15 oz Can pumpkin puree
    2 cl Garlic; peeled
    1 ts Kosher salt; more for pasta
    - water
    1/2 ts Black pepper
    1/2 c Heavy cream
    1/4 c Vegetable broth
    1/2 c Whole-milk ricotta

    Set oven @ 500-|F/260-|C.

    Butter a shallow 2-quart/9" X 13" baking dish. Bring a
    large pot of salted water to a boil.

    Cook the pasta in the boiling water for 4 minutes,
    adding the kale for the last minute. Drain the pasta and
    kale, rinse under cold water, then transfer to a large
    bowl along with the red-pepper flakes and the chopped
    herbs.

    In a blender, add the pumpkin, garlic, salt, pepper,
    cream and vegetable broth. Blend until smooth. (If you
    donrCOt want to use a blender, add the pumpkin, salt and
    pepper to a large bowl and use a spoon to break it up
    into a smooth mixture. Slowly whisk in the cream and
    vegetable broth until mixture is smooth, then grate in
    the garlic.) Add the sauce to the bowl with the pasta.
    Add in most of the grated cheese, reserving about 1/2
    cup, and stir to coat.

    Transfer the pasta into the baking dish, then dollop the
    ricotta over top and sprinkle remaining grated cheese.
    Bake for 10 to 15 minutes, until brown and bubbly. If
    you want the pasta really browned, broil it for 3 to 5
    minutes, watching carefully. Allow the dish to cool for
    5 to 10 minutes, and garnish with additional chopped
    herbs before serving.

    By: Sarah Jampel

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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