Monthly Archives: November 2018


Cheesy Baked Rigatoni with Pumpkin


  Serves 4

Ingredients

  • 1 pound rigatoni
  • Salt
  • 6 cups tomato sauce, divided
  • One 15-ounce container ricotta
  • One 15-ounce container pumpkin puree
  • 1 cup grated Parmigiano-Reggiano cheese
  • ⅛ teaspoon grated nutmeg
  • Black pepper
  • 3 cups mozzarella cheese, about 16 ounces, cut into small cubes
  • 2 pounds loose sweet Italian pork or chicken sausage, browned and drained on paper towel-lined plate

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