This creamy pumpkin pasta casserole is a healthy fall-inspired twist on your classic mac and cheese - completely made from scratch with a creamy, sage-infused pumpkin sauce and a crispy pecorino breadcrumb topping.
In a large pot, bring water to a boil. Cook pasta until slightly undercooked (about 9 minutes if the package instructions say 11 minutes for instance).
Drain pasta and bring back to the pot. Add pumpkin sauce and toss to combine. Adjust seasoning if needed (I didn't add any salt because of the cheese). Transfer pasta mixture into a large baking dish.
Bake for 20 minutes, turning the casserole dish halfway through, or until topping is golden brown. Remove from the oven and serve.
You could use canned pumpkin purée, but I don't recommend it. It wouldn't taste as good as this sauce, made with fresh pumpkin.
Pumpkin Pasta Casserole https://www.notenoughcinnamon.com/pumpkin-pasta-casserole/