Pumpkin & Ricotta Pasta Casserole

Name: Pumpkin & Ricotta Pasta Casserole
Ingredients: 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

Pumpkin & Ricotta Pasta Casserole was pinched from <a href="http://www.thekitchn.com/quick-recipe-pumpkin-ricotta-p-130962" target="_blank">www.thekitchn.com.</a>

INGREDIENTS

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Olive oil

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1 pound pasta, such as farfalle, small shells, or elbows

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One 15-ounce container ricotta

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One 15-ounce can pumpkin puree

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2 eggs

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1/2 cup yogurt

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2 teaspoons salt

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Freshly ground black pepper

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1/2 teaspoon ground nutmeg

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1/2 teaspoon ground ginger

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3/4 cup pecans, roughly chopped

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1/2 cup loosely packed fresh sage leaves, finely chopped

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2 large garlic cloves, finely chopped

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3/4 cup grated Parmesan, divided

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