Baked Pumpkin and Sausage Rigatoni
- cal. (kcal) 453
- Makes: 8 servings
- Prep: 10 mins
- Bake: 20 mins at 350°F
- Cook: 11 mins
- Broil: 2 mins on HIGH
links uncooked hot Italian sausage, casings removed
chopped fresh sage
Neufchatel cheese, softened
egg yolks, beaten
plus 2 tbsp grated Asiago cheese
pumpkin pie spice
panko bread crumbs
- Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
- 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.
- 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.
- 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 RigatoniServings 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.