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Pumpkin & Ricotta Pasta Casserole

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Pumpkin & Ricotta Pasta Casserole

Ingredients

  • olive oil
  • 1 pound pasta, such as farfalle, small shells, or elbows
  • one 15-ounce container ricotta
  • one 15-ounce can pumpkin puree
  • 2 eggs
  • 1/2 cup yogurt
  • 2 teaspoons salt
  • freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3/4 cup pecans, roughly chopped
  • 1/2 cup loosely packed fresh sage leaves, finely chopped
  • 2 large garlic cloves, finely chopped
  • 3/4 cup grated parmesan, divided
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Published 2014-09-09 14:16:02 (2 years ago).

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