Pumpkin Spice Fusilli Bake with Chorizo, Kale, & Walnuts

Pumpkin Fusilli Bake with Chorizo, Kale, & Walnuts


1 lb. Pappardelle’s Pumpkin Spice Fusilli
1 cup walnuts, coarsely chopped
1 tsp. extra-virgin olive oil
1 red onion, thinly sliced
2 cloves of garlic, minced
2 cups kale , torn
14 oz. pumpkin puree
1 cup ricotta cheese
2 tbsp. fresh sage, chopped
1 tsp. sea salt
1⁄2 tsp. black pepper
1⁄2 tsp. cayenne
8 oz. mozzarella, grated
3⁄4 cup vegetable stock
1 lb. chorizo


  1. Preheat oven to 350 degrees.
  2. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and set aside in a large bowl. Toss with olive oil.
  3. Meanwhile, cook chorizo in frying pan over medium-high heat for 5 minutes or until chorizo is about halfway done. Add onion, garlic, and kale. Cook for another 5 minutes or until kale begins to wilt.
  4. In a medium-sized bowl, mix pumpkin, ricotta, sage, vegetable stock, pepper, and cayenne.
  5. Spread a scoop of the pumpkin mix into the bottom of a casserole dish or ovenproof pot. Layer with 1/3 of the pasta, 1/3 of the pumpkin mix, 1/3 of the kale and 1/3 of the mozzarella. Repeat once more. Bake uncovered for 20 minutes. Top with walnuts and continue baking for 5 minutes or until the pasta is hot and bubbling.
  6. Remove from oven and allow to cool. Serve and enjoy!