On a sheet pan lined with foil, toss smashed garlic cloves, sage leaves and shallot with avocado oil.
On same pan, add slices of prosciutto. Roast for 10-15 minutes. Remove prosciutto from pan and set aside.
Meanwhile, boil pasta water and cook penne to al dente instructions on package. Reserve 1 cup of pasta water before draining (do not rinse pasta).
In a blender, combine pumpkin puree, fontina cheese, salt, pepper, pasta water, plain almond milk and roasted sheet pan veggies until smooth. Taste for seasonings and adjust if needed.
Toss pasta with blended sauce. Pour into oven-safe skillet or greased glass baking dish.
Crumble the reserved crispy prosciutto over top of the pasta then top with mozzarella cheese.
Bake for 10 minutes then broil for 2 minutes or until golden brown!
Keyword baked pasta, mozzarella, one pot or pan, pasta bake, prosciutto, pumpkin