Easy Pumpkin Pasta Bake
Makes 10 servings
The added pumpkin in this Easy Pumpkin-Pasta Bake recipe provides an excellent source of vitamin A and fiber.
1 box (14.5 ounces) whole wheat penne or other short-cut pasta, prepared according to package directions
Nonstick cooking spray
1 pound (about 4 links) sweet or spicy lean Italian turkey sausage, casings removed
1 tablespoon finely chopped garlic
1 jar (24 to 26 ounces) marinara sauce
1/2 cup water or dry red or white wine
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 tablespoons (0.75 ounce) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese
1. Preheat oven to 375° F. Spray 3-quart casserole dish or 13 x 9-inch baking dish with nonstick cooking spray.
2. Cook sausage in large skillet over medium-high heat until cooked through. Stir in garlic; cook for 1 minute. Stir in marinara sauce (reserve jar). Add water or wine to jar; cover and shake. Pour into skillet along with pumpkin and 2 tablespoons Parmesan cheese. Stir well. Stir in prepared pasta. Spoon into prepared dish. Sprinkle with remaining 2 tablespoons Parmesan cheese and mozzarella cheese; cover.
3. Bake for 15 minutes. Carefully remove cover; bake for an additional 5 minutes or until cheese is melted and bubbly.
Sweet Pumpkin Dip
Makes 15 servings (5 cups total)
To reduce calories simply switch to a low fat cream cheese
2 pkgs. (8 oz. each) cream cheese, softened *
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 cups sifted powdered sugar
1 tsp. McCormick ground cinnamon
1 tsp. McCormick ground ginger
Beat cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.
Makes 3 (1-cup) servings
A tasty and low cost recipe
2 cups Meijer low fat milk
2 Tbsps. sugar
2 Tbsps. Meijer canned pumpkin
1/2 cup strong brewed coffee
2 Tbsp. McCormick Pure Vanilla Extract
1/2 tsp. McCormick Pumpkin Pie Spice
1. Bring milk, sugar and pumpkin puree to simmer to medium saucepan on medium heat, stirring to dissolve sugar.
2. Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Top with whipped cream and sprinkle with additional pumpkin pie spice, if desired.
Courtesy: Shari Steinbach