Three Cheese Pumpkin Pasta Bake

Ingredients

• 1/2 lb Favorite pasta shell
• 1 large Shallot, minced
• 1 clove Garlic, minced
• 1 tbsp Olive oil
• 1 cup Chicken stock ( + more if needed)
• 1 cup Pumpkin puree
• 1 tbsp Chopped fresh sage
• 1 tbsp Chopped fresh rosemary
• 1 tbsp Chopped fresh thyme
• 1 large Egg
• 1/2 cup Shredded gruyere cheese
• 1/4 cup Finely grated Parmesan
• 3/4 cup Fresh mozzarella, torn
• 1/2 cup Heavy whipping cream
• Kosher salt and pepper to taste

Instructions

1. 1

   Preheat an oven to 400 degrees. Prepare the pasta according to package directions. Drain the pasta and set aside.

2. 2

   Next, in a medium bowl combine the pumpkin puree, whipping cream, chopped sage leaves, rosemary, thyme, egg, Gruyere cheese, Parmesan, kosher salt, and pepper. Stir to combine.

3. 3

   In a 10-inch non-stick skillet preheated to medium-high heat add the olive oil. Next, add the shallots, garlic, kosher salt, and pepper. Cook for a few minutes until the shallots have softened. Add in the pumpkin mixture and stir to combine. Gradually whisk in the chicken stock. Add more chicken stock if you feel the sauce is too thick.

4. 4

   Once the sauce has reached your desired consistency, add the reserved pasta. Toss the pasta with the sauce. Next, add the mozzarella cheese on top and bake the pasta for about 15 to 20 minutes or until golden brown. Remove from the oven and then garnish with any extra herbs.