½ pound dry pasta (we used a short rigatoni shape, but ziti or farfalle would also work well)
To make the Pumpkin filling
1 cup pumpkin puree
1 cup whole milk ricotta
1 egg, slightly beaten
½ cup grated parmesan cheese
½ teaspoon freshly ground nutmeg, salt
Pinch of white pepper
1 tablespoon chopped fresh parsley
To make the White Sauce
1/3 cup unsalted butter
1 tablespoon chopped fresh sage
3 tablespoons flour
1 cup whole milk & chicken stock
½ teaspoon salt
¼ teaspoon white pepper & dry mustard powder
Pinch of freshly ground nutmeg
2 cups shredded mozzarella cheese
Instructions
1. Cook the pasta according to directions until al dente (firm to the
bite but not soft). Drain well. Heat oven to 375 degrees
2 In a medium bowl, combine the pumpkin puree, ricotta, egg,
Parmesan cheese, nutmeg, salt, white pepper and parsley. Mix well
and set aside.
3. In a small pan, heat milk and stock, or combine and microwave.
In a small sauce pan melt the butter over medium heat and add the
chopped sage. Saute for 4 minutes. Add the flour and cook for 3
more minutes. Add the hot stock and milk to the butter and flour
mixture one third at a time whisking each time. Add salt, pepper,
nutmeg and dry mustard. Stir to combine and remove from heat.
4. In a medium casserole dish, layer the ingredients as follows-
1/4th of the prepared White Sauce, 1/3rd of the cooked pasta,
1/3rd of the Pumpkin filling and 1/4th of the mozzarella. Repeat
these same layers 2 additional times. Then add one last layer of
the remaining white sauce and top that with the remaining
mozzarella.
Bake uncovered in a 375 degree oven for approximately 30-40
minutes or until the top is golden and the dish is heated through
and bubbly.
Originally Submitted
10/17/2014
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