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Pumpkin Sausage Rigatoni

Ingredients

  • 1 lb. pasta cooked according to package directions minus 1 minute
  • 14 oz. turkey kielbasa sliced
  • 12 oz. mild Italian sausage browned in a medium skillet, drained, and crumbled
  • one 14.5 oz. can pumpkin
  • 8 oz. cream cheese
  • 8 oz. smoked mozzarella shredded
  • 12 oz. regular mozzarella shredded
  • 5 oz. evaporated milk
  • 1 tsp. cayenne pepper
  • 1 to 2 tsp. kosher salt
  • 1 tsp. white pepper
  • 8 oz. coarse chopped pretzels I used waffle pretzels

Instructions

  1. Preheat your oven to 350F.
  2. Line a 13"x 9" pan with foil backed parchment paper.
  3. In a medium sauce pan, over medium heat, combine condensed milk and pumpkin, stir until heated through.
  4. Add cream cheese and stir until completely melted.
  5. Add cayenne pepper and white pepper.
  6. Stir in smoked mozzarella until completely melted and mixture is smooth.
  7. Add salt to taste.
  8. To a large mixing bowl add cooked and drained pasta, the kielbasa , the sausage, and the pumpkin cheese sauce. Stir until all ingredients are combined.
  9. Pour evenly into lined pan.
  10. Top with regular mozzarella and pretzels.
  11. Bake uncovered for 30 to 40 minutes. (Until cheese is melted and casserole is hot and bubbly.) EAT!!!