1 pkg (14.5-oz) multigrain penne (always use multi-grain or whole-grain pastas!)
1 tsp canola or olive oil
1 small onion, chopped
3 garlic cloves, minced
3/4 cup low-fat ricotta cheese
1/2 cup reduced-sodium chicken broth
1 can (15-oz) pumpkin
1 can (28-oz) crushed tomatoes
1 tbsp Italian seasoning
3/4 tsp red pepper flakes
1 cup shredded reduced-fat mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees.
Cook the pasta according to package directions leaving out any salt or butter/oils; drain.
In a large saucepan or a Dutch oven, heat the olive or canola oil. Add the onion and garlic, cooking and stirring for about 3 minutes to soften. Add the ricotta cheese, chicken broth, pumpkin, tomatoes, Italian seasoning, and red pepper flakes. Bring the mixture to a boil then reduce heat and simmer for 5 minutes. Remove from the heat and stir in the drained pasta.
Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Pour the pasta mixture into the dish and sprinkle with the mozzarella and Parmesan cheeses.
Bake pasta at 375 degrees for approximately a half hour until bubbly and the cheese is melted and turned a golden brown.
Yield: 9 servings
Note: File Photo