Creamiest Fall Ziti

Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with nonstick spray.

Bring a large pot of water to a boil.

On an unlined baking sheet, toss together the cauliflower, red onion, 1 tablespoon sage, 1 tablespoon thyme, the garlic, olive oil, and 1 teaspoon salt until well combined. Roast for 12–15 minutes, until the vegetables are tender and golden brown.

While the vegetables roast, generously season the boiling water with salt, then add the rigatoni and cook for 6–7 minutes, until the noodles are beginning to soften but still have some bite. Reserve ½ cup of the pasta water, then drain the pasta and return to the pot.

In a blender, combine the pumpkin purée, heavy cream, white wine vinegar, remaining tablespoon of sage leaves, remaining tablespoon of thyme, remaining 1½ teaspoons salt, the pepper, and nutmeg. Blend on medium speed until smooth. (Alternatively, add the ingredients to a deep bowl and use an immersion blender to purée until completely smooth.)

To the pot with the cooked pasta, add the sauce, ricotta, Parmesan, roasted cauliflower and onion, and kale. Fold to combine, then add the reserved pasta water and continue folding until the pasta is well coated in the sauce.

Pour half of the pasta into the prepared baking dish. Sprinkle 1½ cups of mozzarella over the pasta, then top with the remaining pasta and 2½ cups mozzarella. Cover with aluminum foil and bake for 10–12 minutes, until the sauce is bubbling. Remove the foil and return to the oven for another 5–7 minutes, until the cheese is golden brown.

Let cool for 10 minutes before serving.

Enjoy!