three cheese pumpkin pasta bake

prep time

• 5 minutes

cook time

• 25 minutes

servings

• 8 servings

ingredients

• 3 tbsp unsalted butter
• 2 shallots, chopped
• 3 cloves garlic, minced
• 2 sprigs rosemary, chopped
• 1 package regioni d'italia busiati pasta -> I used pumpkin shaped pasta from World Market
• 1 jar regioni d'italia pumpkin pesto sauce
• 1 tbsp mutti organic double concentrated tomato paste
• 2 cups baby spinach, packed
• 4 cups chicken broth
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 cup fontina cheese, shredded
• 1/2 cup parmesan cheese, shredded
• 1/2 cup heavy cream
• 8 oz fresh mozzarella cheese ball, torn
• 2 tbsp fresh basil leaves, sliced

directions

1. preheat oven to 425F
2. in a 4-quart braiser or dutch oven, melt butter over medium heat. add shallots, garlic, and rosemary. sauté for 2 minutes.
3. add pasta, pumpkin pesto, tomato paste, spinach, chicken broth, salt, and pepper. bring to a boil. reduce heat to low and cover. cook for 12–13 minutes, stirring halfway through, until al dente.
4. add fontina, parmesan, and cream. stir until cheese is melted, about 2 minutes. season with salt and pepper to taste. if your pot is not oven-safe, transfer pasta to a baking dish.
5. top with torn mozzarella. transfer to oven and bake for 8–10 minutes. turn broiler on and broil for 1 minute, until cheese is bubbly.
6. remove from oven and let sit for 5 minutes. garnish with fresh basil and serve.

source

• worldmarket.com