Harvest Pasta Casserole Recipes

HARVEST PASTA BAKE

Steps:

• Heat oven to 400 degrees F.
• Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
• Bake 20 min. or until heated through.

HARVEST PASTA

Steps:

• Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.

HARVEST PASTA CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
• Bake 20 min. or until heated through.

27 BEST PASTA CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pasta casserole in 30 minutes or less!

HARVEST MOON PASTA - RACHAEL RAY

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

HARVEST HAMBURGER CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the onion, tomatoes, Worcestershire sauce and salt. Transfer to a greased 3-qt. baking dish., Layer with the potatoes, flour, corn, lima beans and green pepper. Cover and bake at 375° for 45 minutes. Sprinkle with cheese. Bake, uncovered, for 30 minutes or until bubbly.

FALL HARVEST PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the acorn squash into thin slices and place in a casserole dish or baking pan. Add just enough grapeseed oil to coat the squash and bottom of the pan. Add savory, carrot greens, and salt to taste.
• Place asparagus in a separate casserole dish or baking pan. Add just enough olive oil to coat the asparagus and bottom of the pan. Add garlic. Add savory, salt, and pepper to taste.
• Place both pans in the preheated oven. Roast asparagus until tender, about 15 minutes. Roast squash until tender, about 30 minutes. Check both pans every 10 minutes and add oil as needed.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine cooked penne, squash, asparagus-garlic mixture, beans, and capers in a large serving bowl. Add more olive oil, savory, carrot greens, salt, and pepper to taste.

HARVEST MEXICAN SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
• Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
• Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
• Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.