MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheesy Baked Pumpkin Pasta With Kale
 Categories: Pasta, Squash, Greens, Cheese, Herbs
      Yield: 4 servings

           Butter; to grease the pan
      1 lb Medium pasta shells or
           - tubes
      1 lb Bunch kale; ribs removed,
           - chopped in bite-size pcs
    1/2 ts Red-pepper flakes
      1 tb (heaping) chopped fresh
           - rosemary; more to garnish
      1 tb (heaping) chopped fresh
           - thyme; more to garnish
      1 c  (heaping) coarse grated
           - Parmesan
      1 c  (heaping) coarse grated
           - Gruyere
      1 c  (heaping) coarse grated
           - Fontina
     15 oz Can pumpkin puree
      2 cl Garlic; peeled
      1 ts Kosher salt; more for pasta
           - water
    1/2 ts Black pepper
    1/2 c  Heavy cream
    1/4 c  Vegetable broth
    1/2 c  Whole-milk ricotta

  Set oven @ 500 F/260 C.

  Butter a shallow 2-quart/9x13" baking dish. Bring a
  large pot of salted water to a boil.

  Cook the pasta in the boiling water for 4 minutes,
  adding the kale for the last minute. Drain the pasta and
  kale, rinse under cold water, then transfer to a large
  bowl along with the red-pepper flakes and the chopped
  herbs.

  In a blender, add the pumpkin, garlic, salt, pepper,
  cream and vegetable broth. Blend until smooth. (If you
  don't want to use a blender, add the pumpkin, salt and
  pepper to a large bowl and use a spoon to break it up
  into a smooth mixture. Slowly whisk in the cream and
  vegetable broth until mixture is smooth, then grate in
  the garlic.) Add the sauce to the bowl with the pasta.
  Add in most of the grated cheese, reserving about 1/2
  cup, and stir to coat.

  Transfer the pasta into the baking dish, then dollop the
  ricotta over top and sprinkle remaining grated cheese.
  Bake for 10 to 15 minutes, until brown and bubbly. If
  you want the pasta really browned, broil it for 3 to 5
  minutes, watching carefully. Allow the dish to cool for
  5 to 10 minutes, and garnish with additional chopped
  herbs before serving.

  Recipe by Sarah Jampel

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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