This hearty dish is packed with vitamin-rich kale and pumpkin, and you won't miss the cheese you usually find in baked pastas.



Ingredient Checklist


Instructions Checklist
  • Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

  • Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.

Reviews (4)

140 Ratings
  • 5 star values: 20
  • 4 star values: 35
  • 3 star values: 55
  • 2 star values: 22
  • 1 star values: 8
Rating: 2 stars
This dish was a little on the boring side. I added thyme, parsley, and a pinch of cayenne to try to liven it up, but it wasn't enough. We did use this as our main course though. I think it would work better as a side dish.
Rating: Unrated
I made my own pesto, used quinoa pasta (gluten and corn free) and elephant ear kale. I substituted about a cup of homemade veggie broth and the rest white wine and water, I probably didn't add as much liquid as it called for. I also used a lot less pasta (only 8 oz). I thought it was pretty good! Not a show stopper, but I couldn't seem to stop picking at it. So all in all easy, different, healthy and yummy!
Rating: 5 stars
This dish is SO good! I made my own sundried tomato pesto, and added an extra tablespoon, but besides that kept it just as is. Everyone had second helpings. Highly recommended.
Rating: Unrated
Neither my husband nor I cared for this dish. I made it according to the recipe but it was bland. It sounded so interesting initially, oh well.