Creamy Pumpkin Pasta Bake

This creamy pumpkin pasta bake would also be terrific with cooked crumbled sausage added for a spicier version, or with bacon added for a more smokey flavor.  Thank you A Family Feast

½ pound dry pasta
1 cup pumpkin puree
1 cup whole milk ricotta
1 egg, slightly beaten
½ cup grated parmesan cheese
½ teaspoon freshly ground nutmeg
½ teaspoon salt
Pinch of white pepper
1 tablespoon chopped fresh parsley

1/3 cup unsalted butter
1 tablespoon chopped fresh sage
3 tablespoons flour
1 cup whole milk
1 cup chicken stock
½ teaspoon salt
¼ teaspoon white pepper
Pinch of freshly ground nutmeg
¼ teaspoon Colman’s dry mustard powder
2 cups shredded mozzarella cheese

• Cook the pasta according to directions until al dente . 
• Drain well. 
• In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley. 
• Mix well and set aside.
• In a small pan, heat milk and stock, or combine and microwave. 
• In a small sauce pan melt the butter over medium heat and add the chopped sage. 
• Saute for 4 minutes. 
• Add the flour and cook for 3 more minutes. 
• Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. 
• Add salt, pepper, nutmeg and dry mustard. 
• Stir to combine and remove from heat.
• Heat oven to 375 degrees
• In a medium casserole dish, layer the ingredients as follows: 
• 1/4th of the prepared White Sauce, 
• 1/3rd of the cooked pasta, 
• 1/3rd of the Pumpkin filling
• 1/4th of the mozzarella.
• Repeat these same layers 2 additional times. 
• Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
• Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.