Monday, November 15, 2021

Pumpkin Pasta Bake (Instant Pot) #MultiCookerMonday

 This delicious casserole starts off in the instant pot and then is finished up in the oven for a creamy, cheesy, delicious side that adds extra nutrition.  It is perfect for making ahead of time and then just placing in the oven for half an hour before serving.

Pumpkin Pasta Bake

It is Multi-Cooker Monday.......
Sue of Palatable Pastime invites us to join her in sharing recipes made with small kitchen appliances each month.  This month I used my Instant Pot.  Let's see what the others are sharing.......
Ingredients in Instant Pot

This recipe is perfect for those days when you are short of time but want a warm, comforting casserole.  I made this for family dinner on a Saturday when we had to sing at 4PM Mass.  I put everything into my instant pot to cook and in 20 minutes I was turning it into a casserole.  The casserole went into the refrigerator and when I got home from Mass I put it in the oven while the family arrived and snacked on appetizers and had cocktails.  It was a perfect side dish for a large dinner but could also be served as an entree.

Pumpkin Pasta Bake pin

For those who like to serve Mac and Cheese up with their Thanksgiving Feast, this version filled with fall flavors is a perfect choice.


Casserole, Instant Pot, Side Dish, Pasta, Pumpkin, Cheese
Pasta
American
Yield: 8 side dish servings
Author: Wendy Klik
Pumpkin Pasta Bake

Pumpkin Pasta Bake

This delicious casserole starts off in the instant pot and then is finished up in the oven for a creamy, cheesy, delicious side that adds extra nutrition. It is perfect for making ahead of time and then just placing in the oven for half an hour before serving.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 12 oz. short pasta of choice, I used rotini noodles
  • 12 oz. pumpkin (or squash) peeled, seeded and cut into chunks
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • 3 c. water
  • 1 c. heavy cream
  • 2 c. shredded colby jack cheese

Instructions

  1. Place the pasta, pumpkin and water into an instant pot. Season generously with a large pinch of salt. Stir to combine then seal the pot, making sure the vent is closed.
  2. Using the manual setting, set the pot to cook with high pressure for 4 minutes.
  3. When the cooking cycle is complete, carefully quick release the pressure. When pressure valve shows no pressure left in the pot, open and add the cream and cheese, season with salt and pepper and stir until combined and creamy.
  4. Turn into a casserole that has been treated with cooking spray.
  5. If serving immediately, place under a broiler for a few minutes until a golden crust is formed on the top.
  6. If serving later, refrigerate until ready to bake, uncovered, in a preheated 350* oven until hot and bubbly and the top is golden brown, about half an hour.

Nutrition Facts

Calories

307.26

Fat (grams)

20.13

Sat. Fat (grams)

12.54

Carbs (grams)

20.76

Fiber (grams)

1.49

Net carbs

19.27

Sugar (grams)

2.22

Protein (grams)

11.24

Sodium (milligrams)

219.66

Cholesterol (grams)

59.71

6 comments:

  1. Not sure my girls will allow pumpkin to be added to their mac and cheese but I know I would love it!

    ReplyDelete
  2. Wow, what a fabulous take on mac and cheese! Plus, you've really upped the nutrition with the pumpkin.

    ReplyDelete
  3. This sounds so good - super take on a mac & cheese, must try this!

    ReplyDelete

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