Pumpkin Alfredo Rigatoni

Oh.Em.Gee! Delish. Fall is the best time of year for cooking. I'm always drawn to cooking with pumpkin during this season. The following recipe would be great for any occasion but especially for those cold, sunny Fall days. I failed in the picture department :(. I made this for an impromptu dinner party and we were all drinking and laughing, so the picture was lost in the shuffle of enjoying company! Promise this is delicious... everyone said so and the empty baking dish proves it. Next time I make this, because there will be a next time, I will take a picture!

Pumpkin Alfredo Rigatoni**
1 1/2 lbs Rigatoni, cooked al dente
1 1/2 cups Heavy Whipping Cream
1 cup Half-and-Half
1-15 oz can Pumpkin Puree (not for pies)
3/4 cup Shredded Parmesan, set aside 1/4 cup for topping
3/4 cup Shredded Romano, set aside 1/4 cup for topping
2 Bay Leaves
Salt and Pepper to taste

Cook pasta as directed on box, but not all the way. Make sure the pasta is al dente.  Preheat oven to 425° F. In a medium sauce pan, combine heavy whipping cream, half-and-half, pumpkin puree, and bay leaves. Whisk until pumpkin is completely combined with cream. Once combined add salt and pepper to taste, turn heat on medium and whisk continuously. Add Parmesan and Romano and continue to whisk at a consistent speed until cheese is melted. Do not allow the sauce to bubble/boil. If it starts to bubble/boil, reduce heat. Once the cheese is melted, remove from heat and remove bay leaves. In a glass 9 x 13 baking dish, mix pasta and sauce. Cover with remaining Parmesan and Romano cheese. Bake for 15 to 18 minutes, just until cheese is melted and slightly golden.

**For some added protein, add a cup of shredded chicken to the pasta and sauce in the baking dish before covering with cheese. I like to purchase a whole roasted chicken from Sprouts (a local grocery store) and use this for the shredded chicken.