- Preheat oven to 400° F. Cook pasta in a large saucepan according to package directions for al dente. Drain pasta & return to saucepan.
- Add pumpkin puree, milk, pepper & nutmeg to saucepan & heat over low until heated through. Stir in cheeses until melted.
- Remove from heat & cool slightly. Slowly add in the yogurt to avoid curdling.
- Transfer to a greased 8-inch square baking dish. Sprinkle with breadcrumbs.
- Bake, uncovered, until golden brown, about 15-20 minutes.