Ingredients

The following ingredients have 6 Servings
  • ½ lb. Pasta ((macaroni, rotini, fusilli, etc))
  • 1- (15-ounce) container Ricotta Cheese
  • ½ c. Pumpkin Puree
  • 1 large Egg
  • 2 c. Shredded Mozzarella Cheese; divided
  • 2 tbsp. Grated Pecorino Romano Cheese
  • 1 tbsp. Fresh Chopped Sage
  • 1 tbsp. Fresh Chopped Parsley
  • ½ tsp. Garlic Powder

Instruction

  • Preheat oven to 350 degrees F.
  • Bring a large pot of water to a boil and cook pasta according to package directions leaving the pasta ‘al dente’. Drain.
  • While the pasta is cooking, combine the ricotta cheese, pumpkin puree, egg, 1 cup mozzarella cheese, Pecorino Romano cheese, sage, parsley and garlic powder in a large bowl. Mix well.
  • Add the cooked pasta and mix well.
  • Add the pasta mixture to an 8”x8” oven safe baking dish and top with remaining 1 cup of mozzarella cheese.
  • Bake for 30-40 minutes until the cheese is lightly browned and bubbly. Serve hot.