Pumpkin Pappardelle Dump n' Bake

Pumpkin Pappardelle Dump n' Bake

And easy dinner in just 10 minutes prep time, then the oven does all of the work. That's my kind of healthy fall dinner recipe! This pumpkin pappardelle is a part of my new Dump n’ Bake series and cooks entirely in one casserole dish with no boiling required. It's made with creamy pumpkin, French-style cream cheese, pappardelle nests, savory salami, kale, Parmesan, and fresh sage for a meal that feels special and elevated but comes together so easily. My family and I love this recipe!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 421kcal

Author Christine McMichael

Equipment

9x13" Casserole Dish

Ingredients

1 5.8-ounce package French-style cream cheese
8 ounces pappardelle pasta nests or regular pappardelle pasta
1 Tablespoon olive oil
2 Tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crushed red pepper
1 1/2 cups finely chopped kale
4-5 ounces salami coppa, or sopressata, cut into small pieces
3/4 cup pumpkin puree
1 1/2 cups chicken broth or bone broth
1/2 cup milk
3/4 cup grated Parmesan divided
4-5 leaves fresh sage chopped

Instructions

Preheat the oven to 400°F.
Spray a 9x13” casserole dish with oil and place the cream cheese in the center.
Add the pasta nests all around the cream cheese, making sure they’re touching the bottom of the dish.
Top the entire dish with garlic, crushed red ppeper, kale, and salami.
Whisk the pumpkin, broth, and milk together, then pour over the entire casserole, focusing on covering the pasta.
Top with 1/4 cup of the grated Parmesan.
Cover tightly and bake for 30 minutes.
Remove from the oven, stir, and add the remaining 1/2 cup of grated Parmesan and the chopped sage over the top.
Place the casserole back in the oven and bake for another 15 minutes, uncovered. Enjoy!

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