Mini Pumpkin Pasta Bake with Crispy Bacon and Fresh Herbs

Preheat oven to 400 F. Spray three 4-inch wide mini springform pans with non-stick cooking spray. Set aside.

Bring a large saucepan filled with water to a boil. Add the rigatoni and cook according to package instructions for slightly al dente. Drain and set aside to cool. Once cool, take the rigatoni and stand each noodle up on its end in the pans, filling each springform pan.

In a medium bowl, combine pumpkin puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of salt and pepper. Stir to combine. Set aside.

In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little salt and pepper. 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 stock if the sauce is too 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 between the noodles.

Add the mozzarella on top (1/4 cup per pan) and bake in the oven for about 10 minutes or until golden brown.

When done remove pans from oven and let the pumpkin bakes cool. When cool, release the spring from each pan and place each pasta bake on a plate. Garnish with extra herbs (if desired) and crispy bacon. Enjoy!

Recipe adapted from Half Baked Harvest.