Print

Baked Penne with Pumpkin Cream Sauce and al fresco Chicken Sausage

A hearty, healthy, and comforting fall pasta casserole recipe.
Course Casserole, Pasta
Cuisine American
Keyword baked penne
Servings 6
Calories 509kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

  • 1 Tablespoon butter
  • 1 clove garlic, minced
  • 10 sage leaves, finely chopped
  • 1 cup half and half
  • 1 cup chicken broth
  • 1 cup pumpkin
  • 1/4 teaspoon nutmeg
  • 3/4 cup parmesan cheese, divided into 1/2 cup and 1/4 cup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 links al fresco Sweet Apple Chicken Sausage, quartered lengthwise and cut into about half inch cubes
  • 1/2 cup frozen peas
  • 8 oz. gluten free penne pasta, cooked to al dente per package instructions

Instructions

  • Preheat over to 350°F, and coat a 2 quart casserole dish with cooking spray or oil.
  • While preparing the sauce, cook the pasta to al dente according to package directions, drain, and set aside.
  • To prepare the sauce, melt butter in a large, shallow saucepan over medium heat, and add the garlic and sage. Cook for a couple minutes to allow the flavors and aromas to release.
  • Add the half and half, chicken broth, pumpkin, and nutmeg. Over medium-low heat, bring to a summer and cook several minutes until thickened slightly.
  • Stir in 1/2 cup parmesan cheese, salt, and pepper. Remove from the heat.
  • Add pasta, peas, and sausage to the sauce and stir to coat completely.
  • Transfer the pasta to the prepared casserole dish, and sprinkle with remaining 1/4 cup parmesan cheese.
  • Bake in the preheated oven for 20-25 minutes, or until heated through, and lightly browned on the top.

Nutrition

Serving: 1g | Calories: 509kcal | Carbohydrates: 55g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 1441mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2345IU | Vitamin C: 11.1mg | Calcium: 203mg | Iron: 1.3mg