Oxygen magazine is known for healthy recipes, but when I saw this baked pasta with pumpkin-sage sauce, I couldn’t resist. I totally made it fattening. But it was worth it. It’s a real crowd-pleaser!
Baked Pasta with Pumpkin-Sage Sauce
adapted from Oxygen magazine, November 2015 issue
2 12-oz. boxes rainbow rotini
1 onion, chopped
4 teaspoons ground sage
2 cans pumpkin puree
3 cups whole milk
1 cup light cream
12 oz. grated pecorino romano
salt and pepper
1/2 jar (about 4 oz.) sun-dried tomatoes, chopped
Cook pasta. Saute onions and sage in oil for about 10 minutes, until soft. In pot, combine milk, cream and pumpkin. Whisk. Add onions, salt and pepper and 1/2 cheese. Cook a few minutes (doesn’t need to be thick). Put pasta in casserole dish. Pour sauce on top. Top with remaining cheese and tomatoes. Bake 400 degrees for 10 minutes and lower to 350 for 10 more minutes.