Pumpkin, Turkey & Pasta Cocotte en Fonte (Edit recipe)

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This pumpkin, ground turkey, Parmesan and Ricotta cheese baked pasta recipe for two is Autumn in a cocotte. A yummy combination of everything you want in an elevated "mac and cheese", I serve this in pumpkin shaped dutch ovens for a great holiday presentation.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 2

Ingredients

1 cup Pumpkin Purée
1 cup Ricotta
1 Egg
1 Tbsp Brown Sugar
0.25 cup Parmesan Cheese
0.25 tsp Nutmeg
1.5 cups Rotini
.5 lb Ground Turkey
2 cups Baby Spinach
1 Tbsp Butter, Unsalted
2 sprig Sage
.25 cup Panko Bread Crumbs
.50 tsp Kosher Salt
.25 tsp Black Peppercorns, Ground Fresh
.25 tsp Thrive Market Organic Extra Virgin Olive Oil Spray

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix up the pumpkin sauce. In a large bowl, add the pumpkin puree, ricotta cheese, egg, brown sugar, Parmesan cheese, nutmeg and a large pinch of salt and several grinds of black pepper. Put to the side.
Cook your pasta about one minute under the package’s instructions. Cook in salted water. Drain the pasta and let cool slightly. Put to the side.
In a small skillet, sprayed with cooking spray, brown the ground turkey with salt and pepper. Once the meat is cooked through, top with the fresh spinach and stir into the meat until it is wilted. Put to the side to cool slightly.
In a large bowl, mix the pasta, pumpkin sauce and ground turkey and spinach. Season with more salt and pepper.
Spoon into two individual sized cocottes. Preheat the oven to 350 degrees F.
In a small skillet over medium heat, add a tablespoon of butter and a couple of finely chopped sage leaves. Let the butter melt and get flavored with the sage. Add in the panko breadcrumbs and stir to coat the breadcrumbs in the butter and sage. Let the breadcrumbs toast up for a couple of minutes.
Top the pasta in the cocotte dishes with the toasted panko, and bake for 25-30 minutes until everything is heated and cooked through. Serve and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1152
Fat:	33 g
Carbohydrates:	152 g
Protein:	64 g
Cholesterol:	166 g
Sodium:	706 mg
Fiber:	12 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.