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1
Preheat oven to 400 F. Spray three 4-inch wide mini springform pans with non-stick cooking spray.
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2
Set aside.
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3
Bring a large saucepan filled with water to a boil.
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4
Add the rigatoni and cook according to package instructions for slightly al dente.
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5
Drain and set aside to cool.
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6
Once cool, take the rigatoni and stand each noodle up on its end in the pans, filling each springform pan.
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7
In a medium bowl, combine pumpkin puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of salt and pepper.
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8
Stir to combine.
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9
Set aside.
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10
In a medium skillet preheated to medium-high heat, add olive oil.
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11
Then add shallots and garlic with a little salt and pepper.
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12
Cook and stir for a few minutes until the shallots have softened.
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13
Add the pumpkin mixture.
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14
Stir and then gradually whisk in the chicken stock.
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15
Add more stock if the sauce is too thick.
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16
Once the sauce has cooked for a couple of minutes and is at the desired consistency, pour the mixture over the noodles making sure to fill the cracks between the noodles.
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17
Add the mozzarella on top (1/4 cup per pan) and bake in the oven for about 10 minutes or until golden brown.
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18
When done remove pans from oven and let the pumpkin bakes cool.
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19
When cool, release the spring from each pan and place each pasta bake on a plate.
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20
Garnish with extra herbs (if desired) and crispy bacon.
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21
Enjoy!
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22
Recipe adapted from Half Baked Harvest.
