A fall friendly twist on the classic baked ziti. This creamy pumpkin pasta is sure to please and it’s incredibly easy to prepare.
Get the recipe:
500 grams Tuscanini Penne Pasta, boiled till al dente and drained
one 15oz can pumpkin puree
½ teaspoon Pereg Garlic Powder
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon Gefen Oregano
¼ teaspoon black pepper
½ cup milk
1 cup cottage cheese
1 cup shredded cheese, plus more for topping
Get the full recipe for Pumpkin Baked Ziti!
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