Easy Pumpkin-Roasted Red Pepper Mac and Cheese

Ingredients

• 114 1/2 ounce pkg. dried multigrain rotinior penne pasta
• 115 ounce jar Alfredo pasta sauce
• 115 ounce can pumpkin
• 1/2cup chopped roasted red sweet peppers
• 1/2cup water
• 1/4teaspoon salt
• 1/8teaspoon cracked black pepper
• 1 1/2cups shredded fontina cheese (6 oz.)

• Directions

  1. Preheat oven to 375 degrees F. Grease a 3-qt. rectangular baking dish.
  2. In a large pot cook pasta in boiling salted water according to package directions; drain. Return to pot. Stir in next six ingredients (through black pepper). Stir in 1/2 cup of the cheese. Transfer to prepared dish.
  3. Bake, covered, 25 minutes. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes more or until heated through and cheese is melted. Let stand 5 minutes before serving. Top with additional black pepper..
  4.