Description
Delicious and creamy pumpkin pasta muffins, perfect for a comforting meal.
Ingredients
Scale
- 8 oz pasta shells
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 3/4 cup heavy cream
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1 egg, beaten
- Fresh sage or thyme, optional for garnish
Instructions
- Boil pasta shells in salted water according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute).
- Stir in pumpkin puree and heavy cream. Add nutmeg, salt, and pepper. Simmer for 3 minutes.
- Stir in Parmesan cheese until melted and sauce is smooth.
- In a large bowl, combine cooked pasta, Alfredo sauce, beaten egg, and mozzarella. Mix until coated.
- Preheat oven to 375°F. Grease a 12-cup muffin tin.
- Spoon pasta mixture into each cup, pressing lightly. Top with extra mozzarella and Parmesan.
- Bake 18–20 minutes until golden and bubbly. Let cool slightly before serving.
Notes
- Ensure pasta shells are cooked al dente to prevent mushiness when baking.
- Feel free to experiment with different herbs for garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg