Baked Rigatoni with Pumpkin Cream Sauce
October 9, 2024Is there anything better than baked cheesy pasta with a fantastic gooey, melty cheese pull? Yes, there is. Enter this luscious, creamy, decadent Baked Rigatoni with Pumpkin Cream Sauce.
Equipment
- 1 oven-safe pan or enameled cast iron pan optional
- 1 pan 3 quart
- 1 baking casserole dish 3-4 quart
- 1 pot to boil pasta
- 1 grater cheese
Ingredients
- 2 tablespoons butter salted
- 1 tablespoon all-purpose flour
- 1 cup freshly grated parmesan cheese see note*
- 1 1/4 cup half and half warmed through
- 1 cup pure pumpkin puree organic
- 1 teaspoon fresh chopped rosemary
- 1/8-1/4 teaspoon ground white pepper
- 1/8 teaspoon granulated garlic powder
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup pasta water
- 8 ounces dry rigatoni pasta you can also use Mezzi Rigatoni, Tortiglioni, or Paccheri that are large tubular pasta.
- 4 ounces fresh mozzarella cheese torn into 1-inch-sized pieces (see note**)
- 3 ounces shredded fontina cheese
- 2-4 fresh sprigs of fresh Rosemary for garnish
- Freshly grated Parmesan cheese for baking and serving.
Instructions
Baked Rigatoni with Pumpkin Cream Sauce
- Preheat oven to 400F.
- Cook rigatoni pasta according to the package directions, and ensure you cook it for the minimum time. Every brand has different cooking times. For example, if the package directions say 8-12 minutes, cook it for 8 minutes.
- Reserve 1 cup of pasta water and drain the pasta. Set aside.
- Using a shallow pan, over medium heat, melt the butter. Add the flour to create a roux. Continue to stir for 1-2 minutes or until the flour is golden. Add warmed half and half, and stir until thickened.
- Whisk in grated parmesan cheese into the sauce, a quarter cup at a time, until melted and smooth. Whisk in the pumpkin puree and 1/2 cup of pasta water. Finally, add fresh, finely chopped rosemary, granulated garlic powder, salt, pepper, and nutmeg powder and ensure it’s completely blended into the sauce.
- The consistency of the sauce should be similar to an Alfredo sauce. If the pumpkin parmesan sauce is too thick, add a tablespoon at a time of the remaining pasta water until it reaches the right consistency.
How to assemble the Rigatoni for baking
- How to assemble the rigatoni in an oven safe pan
- If you have made the pumpkin cream sauce in an oven-safe pan, add the drained, cooked pasta to the sauce. Mix in the torn pieces of fresh mozzarella cheese. Stir everything gently until combined. Top with shredded Fontina cheese and a sprinkle of grated Parmesan cheese. Garnish with fresh Rosemary sprigs.
- How to assemble the rigatoni in a casserole dish
- Add the drained, cooked pasta to the casserole dish. Next, add the pumpkin cream sauce. Mix in the torn pieces of fresh mozzarella cheese. Stir everything gently until combined. Top with shredded Fontina cheese and a sprinkle of grated Parmesan cheese. Garnish with fresh Rosemary sprigs.
Bake and serve
- Bake for 25 minutes uncovered until cheese is bubbly and slightly golden on top.
- This recipe yields four generous servings as a main course.
Notes
NOTES:
*I highly recommend freshly grating the parmesan cheese. Why? Freshly grated cheese has more flavor and will elevate the taste of the sauce. Like all cheeses, it loses its fullness of flavor when it's already pre-grated.
**Use fresh Mozzarella for this recipe. It's creamier and adds the perfect texture and flavor to this Baked Rigatoni.
Nutrition
Serving: 1.5cupsCalories: 624kcal
Nutritional information is calculated online and should be used as a guide.
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