Creamy Pumpkin Pasta Bake
INGREDIENTS
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½ pound dry pasta (we used a short rigatoni shape, but ziti or farfalle would also work well)
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1 cup pumpkin puree
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1 cup whole milk ricotta
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1 egg, slightly beaten
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½ cup grated parmesan cheese
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½ teaspoon freshly ground nutmeg
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½ teaspoon salt
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Pinch of white pepper
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1 tablespoon chopped fresh parsley
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1/3 cup unsalted butter
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1 tablespoon chopped fresh sage
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3 tablespoons flour
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1 cup whole milk
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1 cup chicken stock
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½ teaspoon salt
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¼ teaspoon white pepper
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Pinch of freshly ground nutmeg
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¼ teaspoon Colman’s dry mustard powder
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2 cups shredded mozzarella cheese
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