This four cheese pumpkin bake is a winner dish for the family’s supper! I found a similar recipe that tastes just as good as Mrs. Jughead’s and it’s what I have been making for my family. My twins adore it so much that their plates are always clean after a serving. And my husband, well, he almost always finishes the dish! Such a fun and simple dish to make on any night of the week. Your family will relaly dig this casserole!
I love pumpkins in desserts, but there are a lot of pumpkin recipes that are savory and flavorful that your family can enjoy! This is one of those recipes!
Ingredients
16 oz Barilla whole wheat penne pasta
1 29oz can of Libby’s pumpkin puree (not pie filling)
1 15oz container of Lamagna part skim ricotta
¼ tsp McCormick nutmeg
½ C Shipyard pumpkin ale
2 tbsp fresh sage, chopped
½ lb of Fontina cheese, shredded (usually from the deli)
1 C Kraft part skim shredded mozzarella cheese
½ C Kraft shredded mozzarella cheese
½ C Kraft parmesan cheese, divided
2 cloves of garlic, minced
1 C Green Giant frozen spinach, thawed and squeezed dry
3 tbsp Kerrygold unsalted butter
Morton Salt to taste
Instructions
Cook the pasta until it’s reached your desired consistency
In a large pot over medium heat, saute the garlic and spinach in the butter until tender. Add the sage and cook for about 1 minute. Stir in the nutmeg, pumpkin puree, beer, parmesan cheese and ricotta. Mix well. Reduce heat and simmer for 10 minutes. Add salt to taste.
Stir the pasta into the sauce. Pour into a greased 8.5×11 baking dish.
Combine the remaining parmesan cheese, the mozzarella cheese and the fontina cheese. Sprinkle over the pasta.
Bake at 350 for 10 minutes. After baking, turn the broiler on low and broil until the cheese is slightly browned.
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Quick Tip: This is perfect to eat with crusty bread or homemade rolls.