Oven-Baked Pumpkin Rigatoni with Havarti and Rotisserie Chicken

Ingredients

- 12 oz mezze rigatoni
- 2 tbsp unsalted butter
- 1 cup pumpkin purée
- 1 tsp dried sage
- 2 tbsp fresh minced sage
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 2 cups shredded rotisserie chicken
- 1 cup grated Havarti cheese
- 1/4 cup chopped fresh chives

Instructions

1. Preheat the Oven
Preheat your oven to 375°F (190°C).

2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the mezze rigatoni and cook according to the package instructions until al dente. Drain and set aside.

3. Prepare the Sauce
In a large oven-safe skillet, melt the unsalted butter over medium heat. Stir in the pumpkin purée, dried sage, minced fresh sage, freshly ground black pepper, and kosher salt. Cook for 5 minutes, stirring occasionally, until the mixture is well combined and fragrant.

4. Combine Ingredients
Add the shredded rotisserie chicken to the pumpkin sauce and mix well. Next, add the cooked rigatoni, stirring until the pasta is evenly coated with the sauce.

5. Add the Cheese
Sprinkle the grated Havarti cheese evenly over the pasta mixture.

6. Bake
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve
Remove the skillet from the oven. Allow the dish to cool for a few minutes, then sprinkle the chopped fresh chives over the top. Serve hot.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

Pasta, Pumpkin, Havarti Cheese, Rotisserie Chicken, Baked Rigatoni, Dinner, Sage, Chives, Comfort Food, Easy Recipes

Recipe Yield

Serves 4 adults

Calories

Total: 2,400 calories

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