GF Cheesy Pumpkin Pasta Casserole

17 30 415
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
GF Cheesy Pumpkin Pasta Casserole
Health Highlights


1 tbsp Extra virgin olive oil
1/2 medium Yellow onion (finely diced)
1 clove(s) Garlic (minced)
3/4 cup Vegetable stock/broth, low sodium
1 can (15oz) Pumpkin purée, canned
1/4 cup Ricotta cheese (skimmed milk)
2 tbsp Parmigiano-Reggiano (finely grated)
5 leaf Sage, fresh (finely minced)
1 dash Cinnamon
1 pinch Salt and pepper
2 package Tofu, regular, firm
29 gm Fontina cheese (finely grated, for noodles)
2 tbsp Parmigiano-Reggiano (for noodles)
1/2 clove(s) Garlic (grated, for noodles)
1 leaf Sage, fresh (finely minced, for noodles)
1/4 cup Bread crumbs, seasoned (for noodles)
2 tsp Extra virgin olive oil


Preheat oven to 375 F.

Heat the oil in a large nonstick skillet over medium heat. Add in the onion and garlic clove and sauté until softened and fragrant. Stir in the broth, pumpkin, ricotta, parmigiano, sage, cinnamon and a pinch each of salt and pepper, to taste. Reduce the heat to low and simmer until thick and aromatic, about 5 minutes.

Meanwhile, thoroughly rinse the noodles, cut them into manageable pieces and pat them dry with paper towels. Add them to the pan and stir to coat.

Transfer the pasta to four ramekins or a large 8” square baking dish. Top with the 2 tbsp of parmesan cheese and fontina cheese.

Meanwhile, mix together the garlic, safe, breadcrumbs and olive oil. Sprinkle on top of the cheese. Transfer the dishes to the oven and bake until bubbly and golden brown, about 10-12 minutes.


Nutrition Facts

Per Portion

Calories 415
Calories from fat 195
Calories from saturated fat 51
Total Fat 21.6 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.0 g
Monounsaturated Fat 10.1 g
Cholesterol 16.5 mg
Sodium 326 mg
Potassium 575 mg
Total Carbohydrate 25.3 g
Dietary Fiber 7.5 g
Sugars 4.9 g
Protein 33 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 1.5
Milk Alternative 0.3
Vegetables 1.8

Energy sources