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Pumpkin & Ricotta Pasta Casserole

Faith Durand
  • minutes
  • Serves 6

INGREDIENTS

2

Garlic cloves, large

1/2 tsp

Ginger, ground

1 15 ounce can

Pumpkin puree

1/2 cup

Sage, loosely packed fresh leaves

2

Eggs

1 lb

Pasta

1

Black pepper, Freshly ground

1/2 tsp

Nutmeg, ground

2 tsp

Salt

1

Olive oil

3/4 cup

Pecans

3/4 cup

Parmesan, grated

1 15 ounce container

Ricotta

1/2 cup

Yogurt