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Baked Pumpkin Pasta with Sage and Lots of Cheese
Baked Pumpkin Pasta with Sage and Lots of Cheese will be your new favorite grown-up mac-and-cheese.
Baked Pumpkin Pasta with Sage and Lots of Cheese will be your new favorite grown-up mac-and-cheese.
1 pound conchiglie rigate (or penne rigate)
1 15-ounce can pumpkin puree
1 cup whole milk
2 cups grated sharp cheddar cheese, divided
1 cup grated gruyere, divided
1 cup grated parmesan, divided
½ cup ricotta, divided
1 tablespoon minced fresh sage
1 large garlic clove, grated
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
Spray a 9-by-13-inch baking dish with non-stick cooking spray. Preheat the oven to 375 degrees.
Cook the pasta in boiling, salted water for 7 minutes. Drain and set aside.
In a large bowl, whisk together the pumpkin and milk until smooth. Stir in the grated chesses: 1 ½ cups of the cheddar, ¾ cup of the gruyere, ¾ cup of the parmesan and ¼ cup of the ricotta. Add the sage, garlic, salt and pepper, stirring to combine, then add the pasta and stir to coat.
Pour the pasta into the prepared baking dish. Dollop the remaining ricotta on top of the pasta, and sprinkle the remaining grated cheeses over all.
Bake for 30 to 35 minutes, until the top is browned. Let the pasta sit for 5 minutes before serving.
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