Pumpkin Penne Pasta Bake

From The Culinary Couple | Source Veganomicon

Serves 8.

Ingredients for Pasta Sauce

  • 3/4 lb whole wheat penne pasta
  • 2 onions, thinly sliced
  • 3 Tbsp extra-virgin olive oil
  • 16 oz ricotta cheese
  • 1 (15 oz) can pumpkin pumpkin puree
  • 1 Tbsp brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable broth
  • white pepper and cayenne, to taste

Ingredients for Breadcrumbs

  • 2 1/2 cups fresh breadcrumbs (we thawed whole wheat buns from our freezer and processed the pieces in our mini-prep food processor)
  • 1/2 cup walnuts, chopped
  • 1/4 cup unsalted butter, melted
  • 2 tsp ground sage
  • 1 tsp dried oregano
  • 1/4 tsp ground paprika
  • salt and freshly ground pepper, to taste


  1. Preheat the oven to 375°F. Grease a 9 x 11 baking dish (or two smaller dishes).
  2. Prepare penne pasta according to the directions on the box. Drain and rinse with cold water.
  3. In a large pan over medium heat, saute onions in olive oil until slightly brown and caramelized, about 15 minutes. Set aside.
  4. In a large bowl, combine ricotta, pumpkin, brown sugar, nutmeg,, white pepper, cayenne, and broth. Add cooked penne pasta and caramelized onions. Pour mixture into prepared baking dish.
  5. For the breadcrumbs: Combine all ingredients until breadcrumbs are lightly coated. Sprinkle evenly over pasta.
  6. Bake 28 to 30 minutes, until top is golden brown. Cool 5 minutes before serving