Description
A rich and warming Creamy Pumpkin Pasta Bake that combines tender pasta with a luscious pumpkin and cheese filling, all topped with a golden sage-infused white sauce.
Ingredients
For the Pasta:
- 12 oz dried pasta (rigatoni, ziti, or penne)
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons fresh parsley, chopped
For the White Sauce:
- 1/3 cup butter
- 2 tablespoons fresh sage, chopped
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Pinch of ground nutmeg
- 1/4 teaspoon dry mustard powder
For Assembly:
- 2 1/2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain well.
- In a medium bowl, whisk together pumpkin puree, ricotta, egg, Parmesan, nutmeg, salt, white pepper, and parsley until smooth.
- Heat milk and chicken broth in a small saucepan until warm.
- In a medium saucepan, melt butter over medium heat. Add sage and cook 3-4 minutes until fragrant.
- Whisk flour into sage butter and cook 2-3 minutes. Gradually whisk in warm milk mixture, 1/3 at a time. Add salt, white pepper, nutmeg, and mustard powder.
- In a greased 9×13 baking dish, layer: thin layer of white sauce, 1/3 pasta, 1/3 pumpkin mixture, 1/4 mozzarella. Repeat layers twice, finishing with remaining white sauce and mozzarella.
- Bake uncovered 35-45 minutes until golden and bubbling. Rest 10 minutes before serving.
Notes
For best results, slightly undercook pasta as it continues cooking in the oven. Dish can be assembled 24 hours ahead and refrigerated, add extra baking time if starting cold.
- Prep Time: 25 minutes
- Cook Time: 40 minutes