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1
Cook and crumble turkey in a large skillet over medium heat until browned.
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2
In the meantime, mix the ricotta, pumpkin, egg, nutmeg, sage, and half the amounts of salt and pepper in a bowl.
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3
Combine well and set aside.
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4
Preheat oven to 350 F. Cook pasta according to package directions then drain and set aside.
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5
In the meantime, remove the cooked turkey to a bowl, leaving any drippings in the skillet.
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6
Add the butter into the skillet over medium heat and whisk until melted.
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7
Then add the flour and whisk until all the butter has been absorbed.
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8
Temporarily increase the heat to high and add the milk and whisk constantly.
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9
Once the mixture begins to bubble, turn the heat down to medium/low and continue to whisk until it thickens.
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10
Add the remaining half of the salt and pepper and half of the cheese and whisk until melted.
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11
Add the turkey to the sauce mixture and stir.
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12
Return the pasta to the pot it was cooked in (no longer over heat) and add the meat sauce.
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13
Gently stir to combine.
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14
To assemble the pasta bake, spread half of the rigatoni and meat sauce over the bottom a 9 x 13 baking dish that youve sprayed with cooking spray.
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15
Layer half of the pumpkin and ricotta mixture over the pasta, then repeat the layers, ending with the remaining pumpkin and ricotta.
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16
Sprinkle the remaining half of the mozzarella cheese over the top.
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17
Bake for 30 minutes, until pumpkin begins to brown slightly on top and the pasta bake is bubbly.
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18
Nutrition info available on website.
