Cheesy Pumpkin Pasta Bake

• 2 cups Pasta (I Used Mini Rigatoni, But Any Kind Will Do)
• 2 Tablespoons Butter
• 1- 1/2 teaspoon Minced Garlic
• 1/2 Red Onion, Diced
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Thyme
• 1/2 teaspoons Salt
• 1 cup Pumpkin Puree
• 1 cup Fresh Ricotta Cheese
• 1/2 cups Parmesan Cheese
• 3/4 cups Milk
• 3/4 cups Mozzarella Cheese

1. Boil pasta until al dente.
2. Drain and set aside.
3. Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray.
4. Set aside.
5. Add butter to large skillet and melt over medium heat.
6. Once butter is melted, add garlic and onion.
7. Saute for 23 minutes, or until tender.
8. Add nutmeg, thyme, and salt to onion mixture.
9. Stir to combine.
10. Add pumpkin, ricotta cheese, Parmesan cheese, and milk.
11. Cook on medium low heat for 34 minutes and then let simmer for 5 minutes.
12. Add pasta to skillet and toss to combine.
13. Pour pasta mixture into baking dish.
14. Top with mozzarella cheese.
15. Cover tightly with aluminum foil and bake for 15 minutes.
16. Remove foil and bake uncovered for another 510 minutes, or until cheese melted.
17. Remove from oven and let cool for 10 minutes.
18. Enjoy!

pasta, butter, garlic, red onion, nutmeg, thyme, salt, pumpkin puree, ricotta cheese, parmesan cheese, milk, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/cheesy-pumpkin-pasta-bake/ (may not work)