- Cook Time
- Prep Time
- 1/3 cup crumbled leftover stuffing
- 6 tablespoons butter, cut into 1-inch pieces
- 3/4 cup leftover pumpkin pie filling, scraped from crust
- 1 tablespoon EVOO
- 1 small onion, chopped
- 1/4 cup chopped fresh sage
- 1 clove garlic, minced
- 8 ounces cavatappi or other short pasta
- 1 cup chopped leftover green beans
- 3/4 cup grated Parmesan
Preheat the oven to 350 degrees . Scatter the crumbled stuffing on a baking sheet and bake until browned, 10 to 15 minutes.
In a small skillet, cook the butter over medium, stirring occasionally, until brown bits form, 4 to 5 minutes. Transfer to a bowl and whisk in the pie filling.
In a large, deep skillet, heat the EVOO over medium. Add the onion and cook, stirring often, until translucent, 3 to 5 minutes. Stir in the sage and garlic; season with salt and pepper. Cook until aromatic, stirring often, about 1 minute.
Meanwhile, bring a large pot of water to a boil. Salt the water; cook pasta until al dente. Drain, reserving 1/2 cup of the pasta water. Add the pasta and pumpkin mixture to the skillet with the onion mixture. Stir in beans; season. Gradually add pasta water if too dry. Divide among plates; top with stuffing crumbles and Parmesan.