Skinny Pumpkin Pasta Bake

Preheat the oven to 350 F.

Bring a large pot of water to boil, and cook the pasta according to package directions.

As the pasta cooks, melt the butter in a heavy skillet over medium heat. When the butter is melted, add the shallot and cook for 1 minute before adding the nutmeg and thyme. Then add the kale into the skillet with the shallots, and cook for 3 minutes or until somewhat wilted.

Add the pumpkin puree, Parmesan, cheddar, and milk to the skillet. Stir to combine and cook until warmed through (cheese should melt).
Season generously with salt (1-2 teaspoons) and pepper (1/2-1 teaspoons) before tossing the (drained) pasta with the pumpkin mixture.

Pour into a 9×13 pan and top with breadcrumbs, and more cheese if desired. Bake until the top is golden, 25-30 minutes.