Cheesy Pumpkin Pasta Bake

Prep time: 20 minutes
Cook time: 40 minutes
Yield: 6 servings
Serving size: 1 heaping cup

Ingredients

½ pound Campanelle pasta, dry
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup part-skim milk ricotta
¼ cup sweet onion, diced
2 egg whites, slightly beaten
½ cup reduced-fat Parmesan cheese
½ teaspoon freshly ground nutmeg
½ teaspoon salt
⅛ teaspoon of black pepper
1 tablespoon fresh parsley, chopped
1 cup Pacific® Organic Low Sodium Chicken Broth
½ cup skim milk
6-ounce Choboni® plain, nonfat Greek yogurt
2 tablespoons light butter
1 tablespoon fresh sage, chopped
2 tablespoons whole wheat flour
1 teaspoon dry mustard powder
½ teaspoon allspice
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon of ground nutmeg
1 cup Sargento® Reduced Fat Mozzarella Shredded Cheese

Instructions

Cook the pasta according to directions until al dente (firm to the bite but not soft). Drain well and set aside.
To make the pumpkin filling: In a medium bowl, combine the pumpkin puree, ricotta, onion, egg, Parmesan cheese, nutmeg, salt, pepper, and parsley. Mix well and set aside in fridge.
Preheat oven to 375º F.
To make the white sauce: In a small saucepan, over medium-low heat, stir stock, milk and yogurt until smooth, about 4 minutes. In a large saucepan (We used the same pot I boiled the pasta in), melt the butter over medium heat and add the chopped sage. Sauté for 2 minutes.
Add the flour and cook for 3 more minutes. Add the hot stock and milk to the butter and flour mixture one-third at a time whisking each time. Add the mustard powder, all spice, salt, pepper, and nutmeg. Stir to combine.
Add pasta, stir to coat evenly then remove from heat.
To assemble: In a 9x13-inch casserole dish, layer the ingredients as follows: ½ of the pasta and sauce, ½ of the pumpkin filling, ½ cup mozzarella then repeat.
Bake uncovered in a 375º F oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.