Ingredients:

  • 1 lb (450g) Penne or Rigatoni
  • 15 oz (425g) Pumpkin puree
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (120ml) Vegetable broth
  • 3 cloves (15g) Garlic, minced
  • 1/2 tsp (2g) Ground nutmeg
  • 1 tsp (5g) Dried sage
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1 1/2 cups (170g) Shredded Mozzarella cheese
  • 1/4 cup (25g) Grated Parmesan cheese
  • 1 tbsp (15g) Unsalted butter, melted

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the al dente instructions on the package. Drain the pasta, reserving about 1/2 cup of the starchy water.
  2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, vegetable broth, minced garlic, nutmeg, and sage.
  3. Stir in 1/2 cup of Parmesan cheese until the mixture is smooth. Season with salt and pepper; thin with reserved pasta water if necessary.
  4. Preheat the oven to 375°F (190°C).
  5. Toss the undercooked pasta into the pumpkin sauce until thoroughly coated, then pour into a 9x13 inch baking dish and spread evenly.
  6. Top with Mozzarella and the remaining Parmesan. Brush the melted butter over the cheese.
  7. Bake for 20–25 minutes, or until the cheese is bubbly and golden brown.