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This pumpkin pasta bake is a perfect comfort dish for the fall. Check out the recipe on Best Bites!
1 pound penne pasta, cooked al dente
3 tablespoons unsalted butter, divided
1 cup onion, chopped finely
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup unsweetened almond milk
½ cup sharp cheddar cheese, shredded
½ cup Parmesan cheese, shredded and divided
½ teaspoon nutmeg
¼ teaspoon ground thyme
1 teaspoon salt
½ teaspoon pepper
¼ cup panko breadcrumbs
Fresh parsley, chopped
Nonstick cooking spray
Preheat oven to 350ºF and spray a 13" x 9" baking dish with nonstick cooking spray.
Melt 2 tablespoons butter in a large skillet oven medium heat. Add the onion and cook until tender, about 3-5 minutes.
Reduce heat to low and add the pumpkin puree, almond milk, cheddar cheese, ¼ cup Parmesan cheese, nutmeg, thyme, salt, and pepper to the skillet. Stir to combine ingredients until cheese is melted and the sauce is smooth.
Add the drained penne and stir to evenly coat noodles in the sauce. Pour into prepared dish. Melt remaining 1 tablespoon butter in a small bowl and add panko breadcrumbs.
Stir to combine and sprinkle evenly over top of the penne. Bake uncovered for 20-25 minutes until heated through. Sprinkle with remaining ¼ cup Parmesan and chopped parsley before serving.
Check out other fall recipes we love below!