No-Boil Pumpkin Baked Pasta
- 1 15 oz can of pumpkin puree
- 1 pint of half and half
- 1 small Granny Smith apple, diced
- 1 medium yellow onion, diced
- 3 sage leaves, minced
- 1 tablespoon(ish) of rosemary, minced
- 1 tablespoon(ish) of thyme, minced
- 1 pound of pasta
- 2.25 oz of chopped walnuts
- A generous sprinkle of cinnamon
- A generous sprinkle of garlic powder
- A less generous sprinkle of nutmeg
- Salt and pepper to taste
- A handful of shredded Pecorino Romano or Parmesan cheese
- Put the apple, onion, and walnuts in your baking dish, coat it with just a little bit of olive oil or vegetable oil, sprinkle it with salt and pepper, and throw that in the oven while it’s preheating to 425 degrees.
- When the oven is done preheating, add the can of pumpkin puree and half and half to the baking dish.
- Stir until the puree is incorporated into the half and half.
- Add all of the spices and fresh herbs.
- Add the dry pasta.
- Stir to coat the pasta in the sauce.
- Add enough water so that all of the pasta is just barely covered in sauce.
- Tightly cover the dish with aluminum foil.
- Put in the oven and do not touch for 50 minutes.
- Take off the aluminum foil and sprinkle on the shredded cheese.
- Pop under the broiler for about 4 minutes or until the cheese melts.
My measurements are weird but I’m trying to make the process approachable for students who don’t have measuring cups and lazy people who don’t want to use them.