Baked Pumpkin and Sausage Rigatoni

Baked Pumpkin and Sausage Rigatoni
Makes 8
Prep 10 m
Bake 20 m
Cook 11 m
Broil 2 m
Broil on HIGH



  1. 1 of 4 Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
  2. 2 of 4 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. 3 of 4 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. 4 of 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: 7 g fiber, 654 mg sodium, 453 kcal cal., 21 g pro., 55 g carb., 17 g Fat, total, 90 mg chol., 8 g sat. fat