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Creamy Pumpkin Baked Rigatoni
Ingredients
  • 8 ounces large rigatoni pasta
  • 3 tablespoons olive oil 1 tablespoon olive oil, divided
  • 1 cup finely diced onion (about ½ large)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ½ cups whole milk
  • 1 cup pureed pumpkin
  • 1 bay leaf
  • ¼ teaspoon ground nutmeg, or to taste
  • ⅓ cup grated parmesan cheese
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