1/2 pound rigatoni pasta
1 large shallot, minced
1 garlic clove, minced
1 tablespoon olive oil
1 cup chicken stock (+more if needed)
1 cup pumpkin puree
3 or 4 sage leaves, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 egg
1/2 cup Gruyere cheese, shredded
1/2 cup cream
3/4 cup mozzarella, shredded
2 pieces of bacon, cooked, diced
salt and pepper
Directions
Preheat oven to 400 degrees. Spray three, four-inch wide mini springform pans with non-stick cooking spray.
Bring a large saucepan filled with water to a boil. Add the rigatoni and cook until slightly al dente. Drain and set aside to cool. Once cool, take the rigatoni and stand them up filling each springform pan.
In a medium bowl, combine pumpkin puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of s&p. Stir to combine. In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little s&p. Cook and stir for a few minutes until the shallots have softened. Add the pumpkin mixture. Stir and then gradually whisk in the chicken stock. Add more if the sauce is to thick. Once the sauce has cooked for a couple of minutes and is at the desired consistency, pour the mixture over the noodles making sure to fill the cracks.
Add the mozzarella on top (1/4 cup per pan) and bake in the oven for about 10 minutes or until golden brown. Remove from oven and let the pumpkin bake cool. When cool, release the spring and place pasta bake on a plate and garnish with extra herbs and crispy bacon. Repeat with remaining two. Enjoy!!
Bring a large saucepan filled with water to a boil. Add the rigatoni and cook until slightly al dente. Drain and set aside to cool. Once cool, take the rigatoni and stand them up filling each springform pan.
In a medium bowl, combine pumpkin puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of s&p. Stir to combine. In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little s&p. Cook and stir for a few minutes until the shallots have softened. Add the pumpkin mixture. Stir and then gradually whisk in the chicken stock. Add more if the sauce is to thick. Once the sauce has cooked for a couple of minutes and is at the desired consistency, pour the mixture over the noodles making sure to fill the cracks.
Add the mozzarella on top (1/4 cup per pan) and bake in the oven for about 10 minutes or until golden brown. Remove from oven and let the pumpkin bake cool. When cool, release the spring and place pasta bake on a plate and garnish with extra herbs and crispy bacon. Repeat with remaining two. Enjoy!!
