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.
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.......
- Air Fryer Zucchini Spears (Toaster Oven) from Sid’s Sea Palm Cooking
- Chicken Chili Verde (Instant Pot) from Food Lust People Love
- Homemade Chicken Broth (Instant Pot) from Karen’s Kitchen Stories
- Homemade Pumpkin Puree - Pressure Cooker from Sneha’s Recipe
- Instant Pot Aloo Gobi Matar from Magical Ingredients
- Pumpkin Pasta Bake (Instant Pot) from A Day in the Life on the Farm
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.
For those who like to serve Mac and Cheese up with their Thanksgiving Feast, this version filled with fall flavors is a perfect choice.
Yield: 8 side dish servings
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
- 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.
- Using the manual setting, set the pot to cook with high pressure for 4 minutes.
- 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.
- Turn into a casserole that has been treated with cooking spray.
- If serving immediately, place under a broiler for a few minutes until a golden crust is formed on the top.
- 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
307.26Fat (grams)
20.13Sat. Fat (grams)
12.54Carbs (grams)
20.76Fiber (grams)
1.49Net carbs
19.27Sugar (grams)
2.22Protein (grams)
11.24Sodium (milligrams)
219.66Cholesterol (grams)
59.71
Not sure my girls will allow pumpkin to be added to their mac and cheese but I know I would love it!
ReplyDeleteJust surprise them, they might surprise you.
DeleteWow, what a fabulous take on mac and cheese! Plus, you've really upped the nutrition with the pumpkin.
ReplyDeleteAnd it was scrumptious Karen.
DeleteThis sounds so good - super take on a mac & cheese, must try this!
ReplyDeleteLovely and delicious cheesy pasta! My daughter would it!
ReplyDeleteSo soothing and comforting Radha.
Delete