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Cheesy Baked Pumpkin Pasta with Kale and Bacon
MOM'S KITCHEN HANDBOOK10Ingredients
64Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 slices bacon (optional if you prefer a vegetarian version of the dish)
- 16 oz. penne pasta (use whole-grain and/or gluten-free as desired)
- 1 bunch kale (stemmed and roughly chopped)
- 15 oz. sprouts (brand pumpkin, not pumpkin pie filling)
- 1 3/4 cups lowfat milk
- 1 cup lowfat cottage cheese
- 1 tsp. salt (plus more for the pasta cooking water)
- 1/2 tsp. black pepper
- 3 dashes nutmeg
- 2 1/2 cups Gruyere cheese (coarsely grated, lightly packed, about 4 ounces)
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