Pumpkin & Ricotta Pasta Bake with Kale, Parmesan & Chives

[Sincerely-Food-Chef]

Ingredients

• 12 fl oz chicken or vegetable broth
• 1 small pkg chives
• 4 cloves garlic
• 1 bunch kale
• 2 oz Parmesan cheese
• 1 (15 oz) can pure pumpkin purée
• 1 (15 oz) pkg ricotta cheese
• 12 oz rotini pasta
• 1 medium yellow onion
• black pepper
• extra virgin olive oil
• sage, dried
• salt
• thyme, dried

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • about 14 cups water
   • 2 tbsp salt
   • 12 oz (4 ½ cups) rotini pasta
2. Peel and mince garlic. Peel and small dice the onion.
   • 4 cloves garlic
   • 1 yellow onion
3. Heat a sauté pan over medium-low heat.
4. Coat bottom of pan with oil. Add garlic, onion, sage, and thyme. Cook until soft, 3-4 minutes.
   • 1 tbsp extra virgin olive oil
   • ½ tsp sage
   • 1 tsp thyme
5. Meanwhile, wash kale leaves, then fold in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces. Add to the pan with the onions; cook, stirring often, until kale begins to wilt, 5-6 minutes.
   • 1 bunch kale
6. Add broth, pumpkin, ricotta, salt, and pepper. Stir to combine. Simmer, stirring occasionally, while pasta is cooking.
   • 12 fl oz (1 ½ cups) chicken or vegetable broth
   • 1 (15 oz) can pure pumpkin purée
   • 1 (15 oz) pkg ricotta cheese
   • ½ tsp salt
   • ¼ tsp black pepper
7. Preheat oven to broil and position rack 4 inches under the broiler.
8. Wash and chop chives into small pieces.
   • 1 small pkg chives
9. Grate ½ cup of Parmesan.
   • 2 oz Parmesan cheese
10. Add ½ of the chives and Parmesan (save the rest for garnishing) to pan and stir to combine.
11. Drain pasta, add to pan with sauce, and stir to combine.
12. Place pan in the oven and broil until slightly browned, 3-4 minutes.
13. To serve, place pasta on a plate and garnish with remaining chives and Parmesan. Enjoy!