Ingredients

• 1 Jar Brooklyn Italian Marinara or Sunday Gravy
• 3 cups vegetable or chicken stock
• 1 pound penne pasta
• 1 cup pumpkin puree
• Pinch salt and pepper
• ½ cup grated parmesan cheese
• 1/3 cup ricotta
• ½ cup shredded mozzarella

Directions

1. Heat a large pot or deep skillet over medium heat.
2. Add the marinara, stock, pasta, pumpkin, and a generous pinch of salt and pepper. Stir to combine and bring to a simmer.
3. Once simmering, cover and reduce the heat to medium low. Cook for about 15 minutes, stirring every few minutes until the pasta is cooked through.
4. Remove from the heat and stir in the parmesan, ricotta, and shredded mozzarella until melted and combined. Taste and add more salt if needed.
5. Serve immediately with more parmesan on top if desired and enjoy!