Feeding a Crowd, Holiday, Kiddo Friendly, Lotsa Pasta |
November 15, 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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