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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . Scatter the crumbled stuffing on a baking sheet and bake until browned, 10 to 15 minutes.

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  • 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.

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