Pumpkin and Squash Pasta Bake

Ingredients:

• 1 lb penne or rigatoni pasta

• 2 cups butternut squash, diced

• 2 cups pumpkin puree (canned or fresh)

• 2 cups Grady's Pasta Sauce (choose your favorite flavor)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 tsp Italian seasoning

• Salt and pepper to taste

• Fresh basil or parsley for garnish (optional)

Instructions:

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

2. Cook Pasta: Cook pasta according to package directions until al dente. Drain and set aside.

3. Roast Squash: Toss diced butternut squash with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until tender.

4. Mix Ingredients: In a large bowl, combine cooked pasta, roasted squash, pumpkin puree, Grady's Pasta Sauce, ricotta cheese, Italian seasoning, salt, and pepper. Mix well.

5. Assemble Bake: Transfer the mixture to a large baking dish. Sprinkle mozzarella and Parmesan cheeses on top.

6. Bake: Bake for 25-30 minutes, until the cheese is bubbly and golden brown.

7. Serve: Garnish with fresh herbs if desired, and serve warm.