Creamy Pumpkin Pasta Bake

Ingredients

• 1 lb. penne pasta
• 4 tablespoons butter
• 1 onion, finely chopped
• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup grated Parmesan cheese
• 1 cup shredded Mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the pumpkin puree, cream, garlic powder, sage, thyme, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. In a large bowl, combine the cooked pasta, pumpkin sauce and Parmesan cheese. Mix until combined. Pour the mixture into the prepared baking dish. Sprinkle the mozzarella cheese over the top.
5. Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.

Interesting Facts

• This creamy pumpkin pasta bake is a great way to use up leftover pumpkin puree.
• This dish can be made ahead of time and stored in the refrigerator for up to three days.
• The addition of herbs and spices adds a wonderful depth of flavor to this dish.