1-Getting started: with this vegetarian baked pumpkin pasta is simple and fun, just like cooking with a trusted friend. Begin by boiling salted water in a large pot and cook 1 pound of pasta until it’s slightly underdone by 1 to 2 minutes, as per the package instructions, then drain and set it aside. This step ensures the pasta absorbs flavors during baking without becoming mushy.

2-Next, preheat your oven to 375 degrees Fahrenheit and grease a 13×9 inch baking dish to prevent sticking. In a large saucepan over medium heat, melt 4 tablespoons unsalted butter, whisk in 4 tablespoons all-purpose flour to create a thick paste, then slowly add 3 cups whole milk while whisking continuously.

3-Cook the Sauce and Assemble: Cook the mixture for about 10 minutes, stirring often, until it thickens and coats the spoon nicely. Remove from heat and stir in 2 teaspoons brown sugar, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and one 15-ounce can of pumpkin puree, then mix in the cooked pasta until it’s fully coated. In another bowl, whisk together 15 ounces ricotta cheese, 2 large eggs, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 3 minced garlic cloves, and 2 tablespoons chopped fresh sage to create a flavorful layer.

4-Now, layer one-third of the pumpkin pasta in the baking dish, dot with half the ricotta mixture, and top with half of the 8 ounces mozzarella. Repeat the layers once more and finish with the remaining pasta and mozzarella. Bake for 25 to 30 minutes until the top browns nicely. For the finishing touch, melt the remaining 2 tablespoons unsalted butter in a skillet over medium heat until it browns, add the 10 whole sage leaves, and fry for 30 seconds until they darken, then drizzle over the baked dish and serve with optional red pepper flakes.