1. Preheat oven to 350 degrees.
2. Boil pasta according to package
directions to al dente.
3. Mix breadcrumbs with 2 Tbsp.
grated parmesan cheese. Add
enough water to keep it crumbly
but able to clump together.
(about 1 ½ tsp.)
4. Heat pumpkin puree in a medium
saucepan over medium to high heat.
5. Add milk and thoroughly combine.
6. Turn heat down to low. Add ¼ cup
parmesan cheese, ½ cup cheddar
cheese, and the mozzarella
cheese.
Stir until melted into pumpkin
mixture.
7. Add mustard, worchestire sauce,
red pepper(if using),and salt &
pepper.
8. Mix pumpkin sauce with drained
pasta until thoroughly combined.
Mix in rest of cheddar cheese.
Adjust seasonings with salt and
pepper.
9. Separate pasta among 4 ramekins.
10. Sprinkle breadcrumb mixture on
top and place in oven.
11. Bake for 10 minutes or until
breadcrumbs are golden brown.
12. Take out of oven, let cool, and
enjoy.

Note: You can play with the different cheeses, just make sure they are easy melting cheeses.

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