Four Cheese Pumpkin Pasta Bake

Four Cheese Pumpkin Pasta Bake

recipe by

330
calories
14
ingredients
12
servings
3.817

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Ingredients

29 ozs pumpkin purée not pie filling
1/4 tsp nutmeg
1/2 cup ale pumpkin, I used Shipyard Pumpkinhead Ale
2 tbsps fresh sage chopped
1/2 lb fontina cheese shredded, I purchased a half pound block from my grocery store's deli department as I've never even seen already shredded Fontina cheese
1/2 cup parmesan cheese divided
2 cloves garlic minced
1 cup frozen spinach thawed and squeezed dry
salt to taste

Nutrition Facts

330
calories
14
g fat
3
g sugar
Amount Per Serving (recipe is 12 servings)
Calories 330
Calories From Fat 120
% Daily Value*
Total Fat 14g
22%
Saturated Fat 8g
40%
Trans Fat g
Cholesterol 45mg
15%
Sodium 510mg
21%
Potassium 310mg
9%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
20%
Sugars 3g
Protein 17g
34%
Vitamin A
230%
Vitamin C
6%
Calcium
30%
Iron
15%

Weight Watchers Points

PointsPlus: 9
SmartPoints: 11