MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Baked Pumpkin Pasta With Kale
Categories: Pasta, Squash, Greens, Cheese, Herbs
Yield: 4 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/9x13" 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
don't 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.
Recipe by Sarah Jampel
RECIPE FROM:
https://cooking.nytimes.com
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