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


Try swapping butternut squash in place of pumpkin for a different fall flavor!

MyPlate Standard

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Nutrition Facts

6 servings per recipe
Serving size (213g)
Amount per serving
% Daily Value*
Total Fat 8g 10%
    Saturated Fat 4g 20%
    Trans Fat 0g  
Cholesterol 20mg 7%
Sodium 350mg
Total Carbohydrate 57g 21%
    Dietary Fiber 4g 14%
    Total Sugars 6g  
    Includes 0g Added Sugars 0%
Protein 19g  
Vitamin D 1mcg 6%
Calcium 341mg 25%
Iron 3mg 15%
Potassium 218mg 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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