Description
Rigatoni noodles, covered in creamy pumpkin mixture, and enveloped with ricotta and mozzarella cheeses, creates this delectable Cheesy Pumpkin Pasta Bake.
Ingredients
- 2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do)
- 2 Tablespoons Butter
- 1-½ teaspoon Minced Garlic
- ½ Red Onion, Diced
- ½ teaspoons Nutmeg
- ¼ teaspoons Thyme
- ½ teaspoons Salt
- 1 cup Pumpkin Puree
- 1 cup Fresh Ricotta Cheese
- ½ cups Parmesan Cheese
- ¾ cups Milk
- ¾ cups Mozzarella Cheese
- 2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do)
- 2 Tablespoons Butter
- 1-½ teaspoon Minced Garlic
- ½ Red Onion, Diced
- ½ teaspoons Nutmeg
- ¼ teaspoons Thyme
- ½ teaspoons Salt
- 1 cup Pumpkin Puree
- 1 cup Fresh Ricotta Cheese
- ½ cups Parmesan Cheese
- ¾ cups Milk
- ¾ cups Mozzarella Cheese
Preparation
Boil pasta until al dente. Drain and set aside.
Preheat oven to 350ºF. Lightly spray a 9×13 baking dish with cooking spray. Set aside.
Add butter to large skillet and melt over medium heat. Once butter is melted, add garlic and onion. Sauté for 2–3 minutes, or until tender. Add nutmeg, thyme, and salt to onion mixture. Stir to combine.
Add pumpkin, ricotta cheese, Parmesan cheese, and milk. Cook on medium low heat for 3–4 minutes and then let simmer for 5 minutes.
Add pasta to skillet and toss to combine. Pour pasta mixture into baking dish. Top with mozzarella cheese.
Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake uncovered for another 5–10 minutes, or until cheese melted.
Remove from oven and let cool for 10 minutes. Enjoy!
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