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pumpkin and sage pasta bake.

My fellow Americans:

You can believe in this pasta bake. 

  1. It is the hope for your pre-halloween meal.
  2. It is the change your family is begging of you, a distinctly different path from your weeknight tacos and your dependence on mac n’cheese.
  3. It will create new memories, and just may become a new favorite fall dish.
  4. It will cut the family budget deficit, with a cost per serving of $1.78.

Can you make this?

Yes you can.

(si, se puede)

Here’s the lineup…ricotta or cottage cheese, pumpkin, yogurt, eggs, and some spices.

Toss in some garlic, sage, and a little more cheese.

I’m sure you’re thinking “this looks like a casserole.”  And you would be right.  But because we don’t utter the c-word in this foodie family, you won’t hear it from me 🙂

My name is Kelly Hartman and I approve this message.

Pumpkin and Sage Pasta Bake

(frugally adapted by The Kitchn – serves 6)

What You’ll Need:

Olive oil
1 pound pasta, such as farfalle or penne (I used gluten-free brown rice penne)
1 (15 ounce) container ricotta or cottage cheese
1 (15-ounce) can pumpkin puree
2 eggs
1/2 cup plain greek yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
1/2 cup grated Parmesan or asiago cheese, divided


Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil. Set aside. Bring a large pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package (i.e. 1-2 minutes less).  Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the sage, garlic and 1/4 cup Parmesan or asiago cheese.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan or asiago cheese over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

TOTAL:  $10.70, or about $1.78 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.


401 calories per serving

12 grams of fat

51 carbs

23 grams protein

2 grams fiber

Did you give it a try?  Leave me a comment below or head over to Facebook and let me know what you think!

Join the Frugal Foodie Family Food Blog Community on Facebook

6 Comments Post a comment
  1. Si se puede!!! It looks great and my husband loves two things: pumpkin and pasta. We’ll try it soon. Thanks!

    October 26, 2012
    • Thanks…it’s always a win in my book when the hubby likes my dinners 🙂

      October 26, 2012
  2. LOVE this post and the tie into our “current events”. 😉 Recipe looks great and look forward to trying it!

    October 26, 2012
  3. kelly #

    I’m soooo excited to make this!!! I just made pumpkin enchiladas and while good, I wanted more of a creamy (rather than tomato based) dish. This looks awesome!!! Question: Do you think I can get away with using dried sage?

    October 27, 2012
    • I think you could (use a few tablespoons only) but if you are able to get your hands on fresh, you’ll be glad you did. It really flavors and colors the dish well. Pumpkin enchiladas??!! I want to try them!!

      October 28, 2012

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