Ingredients
1lbpenne pasta,or any pasta shells or tubes (conchiglie, rigate)
1lbkale,ribs removed, chopped into bite-size pieces
½tspchili flakes
2tbspgreen onions,chopped
2tbspolive oil
1cupparmesan cheese,grated or powdered
1cupmozzarella cheese,grated
1cupGruyere cheese,or Emmental, grated
15ozpumpkin purée,(1 can)
2clovesgarlic,peeled
1tspsalt,plus more for pasta water
½tspground black pepper
½cupheavy cream
¼cupvegetable broth
½cupmascarpone cheese
cooking spray
water,for boiling
parsley,chopped
Preparation
Heat the oven to 395 degrees F and grease a 9-inch baking casserole.
Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 4 minutes, or until al dente. Add the kale in the last 2 minutes of cooking the pasta.
Drain the pasta and kale, rinse under cold water, then transfer to a large bowl.
Add the chili flakes, green onions, and olive oil. Toss to combine and set aside.
Combine all the grated cheeses, then reserve ½ cup of the combined cheeses. Set aside.
Add the pumpkin, garlic, salt, pepper, cream, and vegetable broth to a medium bowl. Stir until evenly incorporated.
Add the pumpkin sauce and the remaining 2½ cups of grated cheeses to the bowl with the pasta. Mix to evenly combine.
Transfer the pasta to the baking dish, then spread the mascarpone over the top.
Sprinkle the remaining grated cheese then bake for 10 to 15 minutes, until brown and bubbly.
Allow the dish to cool for 5 to 10 minutes.
Garnish with parsley before serving. Enjoy!
