Two of my favorite fall flavors combine for the ultimate cheesy pasta bake that is also good for you! Indulge in all the cheesy goodness for less than 300 calories per serving.
Course: Main Course
Keyword: Healthy Baked Pasta, Pumpkin Pasta Recipe
Salt and pepper
6ozBanza penne pastaor whole wheat penne
12ouncesorganic apple chicken sausagecooked and diced
15ozcanned pumpkin puree
1cupreduced sodium chicken broth
3tablespoonsPecorino Romano Cheesegrated
Salt and pepper to taste
¼cupshredded Pecorino Romano cheese
½cupshredded part skim mozzarella
Preheat oven to 375 degrees. Cover large baking sheet with foil.
Prepare sprouts by cutting off the bottoms and removing the outer leaves.
Cut sprouts in half and toss with 1 tablespoon olive oil, salt, and pepper. Place on prepared baking sheet, cut-side down.
Roast for 20 minutes, or until slightly browned on the bottom. Remove from oven, but do not turn off oven.
While sprouts are roasting, bring a large pot of water to a boil.
While waiting for water to boil, place medium saucepan over medium heat and add oil, garlic, and shallots. Sauté until golden and fragrant, about 3 minutes. Add in pumpkin, chicken broth, nutmeg, 3 tablespoons Pecorino Romano Cheese. Stir well then add salt and pepper to taste. Simmer for 8-10 minutes.
Once boiling, follow package directions on pasta for al dente. Once cooked, drain past water and add pasta to pumpkin sauce.
Add cooked chicken sausage and brussels sprouts to saucepan and give a quick stir. If your saucepan isn’t large enough, combine in a large mixing bowl.
Pour mixture into a 9×13” dish and top with remaining shredded Romano and mozzarella cheeses.
Cover and bake for 25-30 minutes, or until edges slightly browned. Let cool for 5 minutes then dig in!
Nutrition for 1/6 of recipe: 286 calories, 5g saturated fat, 32 g carbohydrate, 6g fiber, 19g protein
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