This sneaky pasta gets layered in a creamy pumpkin sauce that sneaks in cauliflower for a veggie boost. Cottage cheese adds lots of protein and makes it extra creamy, but you could also use ricotta cheese. Garlic, spices, and herbs get infused in olive oil and blended into the sauce for extra flavor.
Ingredient Highlight
Pumpkin! This fall squash is great way to add immune boosting nutrients to your diet. It’s extremely rich in beta-carotene, an antioxidant that your body converts into vitamin A. It’s also a great source of vitamin C and other trace minerals.
Servings 6 People
Prep Time 5 minutes 
Cook Time 40 minutes Ingredients
- 3 cups cauliflower florets
- 16 oz rigatoni
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 2 tsp dried rosemary (or use 1 tbsp chopped fresh rosemary)
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 1 (15 oz) can unsweetened pumpkin puree (about 1 ¾ cup)
- 2 cups whole milk cottage cheese
- 1 tsp kosher salt
- 2 cups grated gouda, fontina, or mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh chopped parsley or cilantro, for topping
- Lemon wedges (optional)
- Note: ~ you could simplify this and just toss the noodles in the sauce and half of the cheese and top with more cheese, herbs, etc…instead of baking it.
Instructions
- Preheat oven to 425F.
- Bring a large pot of salted water to a boil. Add the cauliflower and boil for about 3-5 minutes or until easily pierced with a fork. Use a fine mesh strainer or spider strainer to transfer the cauliflower to a high-speed blender. Then add the pasta to the boiling water and cook to al dente. Reserve about 1 cup pasta water before draining.
- Wipe the pot dry, then warm the oil over medium heat (you can also do this in a small skillet while the pasta boils). Add garlic, rosemary, pepper, and nutmeg and cook, stirring often, for about 45 seconds. Transfer to the blender, scraping out all of the oil and contents. Add the pumpkin, cottage cheese, 1 teaspoon salt, and ½ cup of the reserved pasta water (or just use regular water if you forgot) and blend until totally smooth. If it’s not blending easily, add a bit more pasta water.
- In a 9×13-inch baking dish, pour in half of the pumpkin mixture and spread it around/give the pan a shake to create an even layer. Then add the pasta and spread it into an even layer. Sprinkle 1 cup of the gouda, fontina, or mozzarella cheese over top, and then pour the remaining puree evenly over top. Give it a shake again and use a spoon to spread it around, then top with remaining 1 cup cheese and parmesan. Grate some black pepper over top, if you’d like.
- Cover with foil and bake for 10 minutes, then remove the foil and bake for 15 more minutes, or until the cheese is lightly browned and bubbly on top. Let cool for about 10 minutes, then serve topped with fresh parsley and a squeeze of lemon (if using).
Items you can prep ahead (optional)
- Chop 3 cups cauliflower florets
- Chop 2 cloves garlic
- Grate 2 cups gouda, fontina, or mozzarella cheese
- Grate ½ cup parmesan cheese
- Chop parsley, for topping
Substitutions:
- To make vegan, sub cottage cheese with a vegan cottage cheese or ricotta alternative (try my vegan sunflower seed ricotta). You could also just add 1 cup of soaked cashews to the sauce and blend until totally smooth and creamy. You may need to adjust the amount of water you add so that it blends smoothly. Skip the cheese or use a vegan cheese alternative. Top with my Pumpkin Seed Parmesan.
- To make gluten-free, use a gluten-free pasta alternative.
- Substitute mashed sweet potato or butternut squash for the canned pumpkin.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through or cover with foil and place in a 350F oven for 30 minutes.
- Top with plenty of herbs and a generous squeeze of lemon.
Servings 6 People Prep Time 5 minutes Cook Time 40 minutes Ingredients
- 3 cups cauliflower florets
- 16 oz rigatoni
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 2 tsp dried rosemary (or use 1 tbsp chopped fresh rosemary)
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 1 (15 oz) can unsweetened pumpkin puree (about 1 ¾ cup)
- 2 cups whole milk cottage cheese
- 1 tsp kosher salt
- 2 cups grated gouda, fontina, or mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh chopped parsley or cilantro, for topping
- Lemon wedges (optional)
- Note: ~ you could simplify this and just toss the noodles in the sauce and half of the cheese and top with more cheese, herbs, etc…instead of baking it.
Instructions
- Preheat oven to 425F.
- Bring a large pot of salted water to a boil. Add the cauliflower and boil for about 3-5 minutes or until easily pierced with a fork. Use a fine mesh strainer or spider strainer to transfer the cauliflower to a high-speed blender. Then add the pasta to the boiling water and cook to al dente. Reserve about 1 cup pasta water before draining.
- Wipe the pot dry, then warm the oil over medium heat (you can also do this in a small skillet while the pasta boils). Add garlic, rosemary, pepper, and nutmeg and cook, stirring often, for about 45 seconds. Transfer to the blender, scraping out all of the oil and contents. Add the pumpkin, cottage cheese, 1 teaspoon salt, and ½ cup of the reserved pasta water (or just use regular water if you forgot) and blend until totally smooth. If it’s not blending easily, add a bit more pasta water.
- In a 9x13-inch baking dish, pour in half of the pumpkin mixture and spread it around/give the pan a shake to create an even layer. Then add the pasta and spread it into an even layer. Sprinkle 1 cup of the gouda, fontina, or mozzarella cheese over top, and then pour the remaining puree evenly over top. Give it a shake again and use a spoon to spread it around, then top with remaining 1 cup cheese and parmesan. Grate some black pepper over top, if you’d like.
- Cover with foil and bake for 10 minutes, then remove the foil and bake for 15 more minutes, or until the cheese is lightly browned and bubbly on top. Let cool for about 10 minutes, then serve topped with fresh parsley and a squeeze of lemon (if using).
Items you can prep ahead (optional)
- Chop 3 cups cauliflower florets
- Chop 2 cloves garlic
- Grate 2 cups gouda, fontina, or mozzarella cheese
- Grate ½ cup parmesan cheese
- Chop parsley, for topping
Substitutions:
- To make vegan, sub cottage cheese with a vegan cottage cheese or ricotta alternative (try my vegan sunflower seed ricotta). You could also just add 1 cup of soaked cashews to the sauce and blend until totally smooth and creamy. You may need to adjust the amount of water you add so that it blends smoothly. Skip the cheese or use a vegan cheese alternative. Top with my Pumpkin Seed Parmesan.
- To make gluten-free, use a gluten-free pasta alternative.
- Substitute mashed sweet potato or butternut squash for the canned pumpkin.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through or cover with foil and place in a 350F oven for 30 minutes.
- Top with plenty of herbs and a generous squeeze of lemon.
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