Pumpkin Ricotta Italian Bake

In a large pot start the water to cook the pasta; once boiling cook pasta till al-dente (not soft) – according to package instructions.

In a separate large skillet on medium heat, add the tablespoon of oil, diced onion, and garlic. Add a pinch of salt to sweat the onion and garlic; when they become softened and translucent add the 1 pound of sausage. Cook the sausage completely until browned. If necessary, drain the sausage mixture of excessive oil/grease. Next, add the can of pumpkin and the chicken stock, mix thoroughly. Add the sage, oregano, and pepper (crushed red pepper) to the sauce. Taste and season as desired. Cook for about 5 minutes to reduce the sauce a bit, then add the 1 cup of ricotta cheese. Remove from heat.

Once the pasta is completely cooked and drained, add it to the sauce mixture. Combine completely. (It’s okay for it to look a bit runny, pasta will soak it in once it’s baked!)

Pour the pasta/sauce mixture into a buttered casserole dish. Top the casserole with the 1 cup of shredded Parmesan. Cook at 350 degrees (F) uncovered until bubbly and starting to brown on top; about 25 minutes. You can low broil the top for about 4 minutes at the end to make it a little browner.