The Ultimate Fall Pasta Bake

Time :25

Yield :6 servings

Recipe Background

Is it just us, or can you never get enough coziness when the temperatures start to drop? There's truly nothing better. Well, cuddle up by the fire with your favorite soft-knit blanket and grab a bowl of The Ultimate Fall Pasta Bake: it's about to get uber cozy. This big warm bowl of bouncy pasta is covered with a thick, pumpkin-flavored sauce topped with stretchy, melty cheese. It's about as simple as you can get when it comes to making it, but it will make you feel all warm and fuzzy inside as you're eating it. Make the most of the season and get nice and snuggly with The Ultimate Fall Pasta Bake.

Ingredients

16 ounces rigatoni
1 tablespoon butter
1 small onion diced
1 clove garlic diced
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1 tablespoon flour
1 cup pumpkin puree
1 cup whole milk
1/2 cup parmesan cheese shredded

Directions

Preheat the oven to 425 degrees F.
Bring a big pot of salted water to a boil and cook the pasta to al dente according to the package directions. Drain the pasta once it finishes cooking.
In a small sauté pan over medium heat, melt the butter.
Add the onions and the garlic to the melted butter and cook until they are translucent and just starting to brown, about 5 minutes.
Add the salt, the Italian seasoning, and the flour to the onion mixture and carefully stir to incorporate.
Add the pumpkin puree to the onion mixture, stirring to combine.
Add the milk to the pumpkin mixture, stirring to combine and immediately transfer the sauté pan from the heat.
Place the cooked pasta in a 9x13-inch baking dish.
Cover the cooked pasta with the pumpkin mixture.
Sprinkle the pumpkin mixture with the cheese.
Bake, uncovered, until the cheese has melted, about 10 minutes.
Serve.