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Vegetarian Pumpkin and Kale Pasta Bake
Ingredients
  • 16 oz. package of rigatoni
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 8 oz. cremini mushrooms, chopped
  • 1 bunch of kale (about 3 cups), roughly chopped
  • ½ cup dry white wine
  • ½ to ¾ cup fresh basil, chopped
  • 1 (15 oz.) can pumpkin puree
  • 1 large egg
  • 15 oz. container of part-skim ricotta
  • 2 cups shredded mozzarella cheese
  • 2 cups favorite tomato sauce (I used spicy marinara sauce)
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