Layers of al dente pasta, tossed in a velvety pumpkin sauce infused with the our Pesto Olive Oil, create a symphony of flavors and textures. Each bite is a harmonious blend of creamy pumpkin, savory pasta, and gooey melted cheese, accented with hints of garlic and herbs. Topped with a golden breadcrumb crust for added crunch, this casserole is the epitome of cozy comfort food, perfect for sharing with loved ones on chilly autumn evenings.

I N G R E D I E N T S :

• 4 boneless, skinless chicken breasts
• 8 oz pasta (such as penne or rigatoni - chose a gluten-free one, if wanted)
• 2 cups pumpkin puree
• 1/4 cup + 3 Tbsp Rocky Mountain Olive Oil Pesto Infused Olive Oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• fresh basil leaves for garnish (optional)

I N S T R U C T I O N S :

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of Pesto Olive Oil.
2. Heat 3 Tbsp of Pesto Olive Oil in a large skillet over med-high heat. Add chicken to pan; sauté 6 minutes on each side. Remove chicken from pan and dice into inch size bites.
3. Cook the pasta according to the package instructions until al dente. Drain and set aside.
4. In a large mixing bowl, combine the chicken, pumpkin puree, remaining Pesto Olive Oil, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
5. Add the cooked pasta to the pumpkin mixture and toss until evenly coated.
6. Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
7. Cover the baking dish with aluminum foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving, if desired.