"Seriously delicious! Flavors of pumpkin, sage, rosemary and nutmeg. Layers of cheese, sausage, spinach and fresh herbs and finished with a creamy pumpkin béchamel sauce it's hard to believe this rich dish is lightened up."
Pumpkin Rigatoni Pasta Bake
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- Recipe Card
Prep time: 40mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
Fried Sage Leaves
- 6 fried Sage leaves
ingredients
Pasta
- 8 ounces Rigatoni (No. 24 or 27)
Method
Step 1
Salt water and bring to a boil. Cook as instructed. Strain and set aside.
ingredients
Sausage Mix
- 4 removed from casings Sweet Italian Chicken Sausages
- 1/4 cup minced Shallots
- 3 minced Garlic Cloves
- 1 tablespoon minced Sage
- 1 tablespoon minced Rosemary
- pinch of Nutmeg
Sausage Mix
Step 1
Heat pan to medium high heat. Use non stick spray. Remove sausages from casings and add to pan. Brown and break up into small pieces.
Step 2
After the sausage is browned and crumbled add shallots, garlic and fresh herbs. Cook for another 4 minutes until shallots are soft.
Step 3
Finish with a pinch of nutmeg. Remove from heat and set aside.
ingredients
Pumpkin Béchamel Sauce
- 1 tablespoon Light butter
- 1 tablespoon All purpose flour
- 1 1/2 cup Skim milk
- 1/2 cup shredded Parmesan cheese
- 3 tablespoons Libby’s 100% pure pumpkin purée
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Nutmeg
- Fresh ground pepper to taste
Pumpkin Béchamel Sauce
Step 1
In a small sauce pan begin Béchamel Sauce. Make a roux on medium heat. Add butter, allow to melt. Then add flour. Stir and cook slowly until combined.
Step 2
Then whisk in skim milk, pumpkin and nutmeg. Let thicken for about 5 minutes, stirring occasionally.
Step 3
After sauce begins to thicken add shredded Parmesan and whisk in until completely melted and combined. Fishing with salt and pepper. Remove from heat and set aside.
ingredients
Pumpkin Ricotta Mix
- 1 cup Part skim ricotta
- 1/2 cup Libby’s 100% pure pumpkin purée
- 1/3 cup grated Parmesan cheese
- 1 Egg
- 1/2 Kosher salt
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Black pepper
Pumpkin Ricotta Mix
Step 1
In a large mixing bowl add ricotta, pumpkin, grated Parmesan, egg (scrambled), nutmeg, garlic, salt and pepper. Mix until combined
Step 2
Add 2/3 of sausage mix and cooked pasta. Mix again until combined.
ingredients
Fresh Spinach
- 1 1/2 cups packed Fresh spinach
Assemble Pasta Bake
Step 1
Preheat oven to 375.
Step 2
Coat 8x11 baking dish with nonstick spray. Add half of pasta mix to baking dish. Top with fresh spinach as the next layer. Then add the other half of pasta mix. Pour Pumpkin Béchamel Sauce over top. Add remaining sausage mix crumbles and 2 tbsp grated Parmesan cheese. Top with 6 fried sage leaves.
Step 3
Bake for 30 minutes. Let sit for 5 minutes. Serve and enjoy.