Friday, October 4, 2013

Pasta with Pumpkin Alfredo Sauce


16 oz jar alfredo sauce
1 1/2 cups canned pumpkin
1/4 cup water
1/4 cup brown sugar
1/2 tsp ground ginger
1/4 tsp red pepper flakes
20 oz package fresh stuffed pasta such as cheese tortellini
  or butternut squash ravioli
1/4 cup pepitas (hulled pumpkin seeds, roasted and salted)

Prepare 2 qt casserole dish with nonstick spray.
Preheat oven to 350*
In a bowl, combine all ingredients except pasta and pepitas.
Spread a thin layer (about 1/4 cup) of pumpkin sauce on bottom of prepared casserole dish.
Place uncooked pasta over pumpkin sauce layer.
Pour remaining pumpkin sauce over pasta , making sure pasta has been covered completely.
Cover casserole dish tightly with foil.
Bake at 350* for about 45 minutes covered.
Remove foil and sprinkle with pepitas.
Continue baking uncovered for about 10 minutes longer, until top is brown and bubbly.

About 8 side dish servings