Pumpkin & Ricotta Pasta Casserole

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The Kitchn


Yummy fall treat!
Kristina Dorkoski   •  8 Sep   •  Report
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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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