Sage Pumpkin Pasta Bake with Kale and Butter Pecans

Step 1

Preheat your oven to 350 degrees.

Step 2

Cook the fusilli in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.

Step 3

While the pasta is cooking prepare the rest of the meal. Melt the butter in a small frying pan over medium-high heat and add the pecans. Toast until they are fragrant, about 5 minutes.

Step 4

Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes.

Step 5

In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, and cayenne.

Step 6

Spread a scoop of the pumpkin into the bottom of a casserole dish or ovenproof pot. Layer with 1/3 of the pasta, 1/3 of the pumpkin, 1/3 of the kale, and 1/3 of the mozzarella. Repeat 2 more times. Top the pasta with the buttered pecans and bake uncovered for 25 minutes, or until the pasta is hot and bubbling.