Baked Pumpkin and Sausage Rigatoni

By courtneyepowell

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

Details

Servings 8

Preparation

Step 1

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.