• 3 Tbsp extra-virgin olive oil
• 1 lb medium pasta shells or tubes i.e. rigate or penne
• 1 bunch kale - ribs removed, chopped into bite size pieces
• 1/2 tsp red pepper flakes
• 1 Tbsp heaping chopped fresh rosemary
• 1 Tbsp heaping chopped fresh thyme
• 1 cup heaping Parmesan - coarsely grated
• 1 cup heaping Gruyere - coarsely grated
• 1 cup heaping mozzarella or Fontina - coarsely grated
• 15 oz can pumpkin puree
• 2 garlic cloves - peeled
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup vegetable broth
• 1/2 cup whole-milk ricotta

1. Heat oven to 500 degrees and spray nonstick on 9“x13”, or 2 qut, baking dish. Bring large pot of water with 1 Tbsp kosher salt to boil.
2. Cook the pasta in the boiling water for 4 min, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red pepper flakes and the chopped herbs.
3. In a food processor, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
4. Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10-15 min, until brown and bubbly. If you want the pasta really browned, broil for 3-5 min, watching carefully. Allow the dish to cool for 5-10 min, and garnish with additional chopped herbs before serving.

Serves: 4-6       Total cook time: 45 min.
Source: NYT cooking app