Skip to content

Posts from the ‘Main Dish’ Category

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


mama’s meat sauce.

I’m totally getting into this whole organic thing.

A lot of people ask me what I do about incorporating organic food into our budget and here’s where I’m at on it: Read more

slow roasted shredded pork.

This is my attempt to make big-time fans out of your husbands, boyfriends, sons and male co-workers.

Shredded Pork.

That’s right.

As you know my defenses have become weakened over the years as far as pork is concerned…starting first with prosciutto, then bacon, then pork tenderloin.  I used to work in an office with 7 men who I’m pretty sure dreamed about pork at night.  Well, with this recipe you might as well just call me an all-out pork fan.  There are just no if’s, and’s or butt’s (no pun intended – well that’s not true…I had been thinking about that one for several minutes) about it. Read more

orcchiette with prosciutto and parmesan.

5 ingredients.

There are 5 ingredients in this recipe.  Can you even handle it?

Sometimes the recipes that are the most flavorful are those that are the simplest.  This is one of those recipes. We’re talking pasta with butter, prosciutto, salt and cheese.  Holy moly.  I served this the first night we visited my parents in their new house and after we all took the first bite we looked around at each other like maybe we had won the lottery or something.

Anyway, I dunno, I like these kinds of straight-forward recipes.  They’re easy, they’re good, and they’re inexpensive!  3 things I’m totally down with, as you probably know if you’ve read more than one post on this little blog. Read more

basil coconut chicken curry.

Not gunna lie:  this likely won’t be the most kid-friendly recipe you’ve ever made.  My fairly adventurous kids wouldn’t give it a second look.

You’ve been warned.

Ok, now moving on.  As some of you know I inherited approximately 47 new spices from my parents during their recent move.  As the honored recipient, I wondered (often aloud): Read more

italian chicken salad pasta.

Let’s talk stuff.

You have it, right?  Me too.

Let’s talk about how I’ve inherited about 368 different items from my parents in the last week due to an awesome move they’re making (self-centered?  yes, they’re moving my way…).  So consequentially, while blessed with a ton of gorgeous new items, I simply have a tiny house and don’t have much room for 12 white towels or 4 full sets of plates.  It’s enough that I have to find a place for the 49 new hand-me-down spices that I’ve crammed into our cabinet (Lord help me when I attempt to search for Cardamom the next time I’m cooking). Read more

tandoori chicken kabobs with peach chutney.

Hmmm…let’s see.  What do I want to talk about for this post?

Maybe people would think it’s funny that I just inherited 27 partially used candles from my mother.

Or that my son felt up a woman (not his first time) at the Target checkout.

Or that I watch the Olympics and desperately wish my short-lived gymnastics dream had worked out, short lived because I starting sprouting 2 grades before all my friends and have little no coordination.  Read more

quinoa stuffed bell peppers.

And so my love affair with quinoa continues…

Read more

summery corn and bacon pasta.

We’re rockin’ summer here like it’s nobody’s business.

  • First order of business, lemonade stand.
  • Second, swim lessons.
  • Third, Jack Johnson. Read more

grilled chops with peach and red onion relish.

A few thoughts:

1.  Why have I been such a pork snob all my life?  That’s over 3 decades of snubbing my nose at bacon, prosciutto, carnitas and grilled chops.  What a shame.

2.  Fruit salsas are rad.

3.  Why is my son still reciting the abc’s to himself when I tucked him in 45 minutes ago?  Doesn’t he know I’m off the clock?

4.  When is 30 Rock’s new season starting and why can’t it be tonight?

5.  The fact that this dish has 322 calories per serving and 43 grams of protein pushes it to totally awesome status.

Enjoy this summer dish that’s light on calories and fat, and packed with protein and flavor! Read more

%d bloggers like this: