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Baked Pumpkin and Sausage Rigatoni

Baked Pumpkin and Sausage Rigatoni

Nutrition Facts
  • cal. (kcal) 453
  • Makes: 8 servings
  • Prep: 10 mins
  • Bake: 20 mins at 350°F
  • Cook: 11 mins
  • Broil: 2 mins on HIGH
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by 9 people

Ingredients

  • 4 12 - ounces links uncooked hot Italian sausage, casings removed
  • 1 tablespoon chopped fresh sage
  • 1 29 - ounce can solid-pack pumpkin
  • 1 1/2 cups 1% milk
  • 4 ounces Neufchatel cheese, softened
  • 2 egg yolks, beaten
  • 1 cup plus 2 tbsp grated Asiago cheese
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 pound mezzi rigatoni
  • 1/3 cup panko bread crumbs

Directions

  1. Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
  2. Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.
  3. In same skillet, whisk pumpkin, milk, Neufchatel, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.
  4. Meanwhile, cook rigatoni in boiling water 1 minute less than package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to pot. Stir in sausage, pumpkin mixture and reserved pasta water. Mix well to combine. Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tbsp Asiago. Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until top is lightly browned.

Nutrition Information for Baked Pumpkin and Sausage Rigatoni

Servings Per Recipe: 8
PER SERVING: 453 cal., 17 g total fat (8 g sat. fat), 90 mg chol., 654 mg sodium, 55 g carb. (7 g fiber), 21 g pro.

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