Description
This Cheesy Baked Pumpkin Pasta is a comforting and wholesome dish that combines hearty whole wheat pasta with a creamy pumpkin sauce, savory bacon, and melted cheeses. Baked to perfection, it offers a cozy fall-inspired meal perfect for a family dinner or a special occasion.
Ingredients
Scale
Pasta and Sauce
- 8 oz Delallo uncooked whole wheat pasta (or gluten-free pasta)
- 2 slices center cut bacon (chopped or pancetta)
- 1 shallot (minced)
- 15 oz homemade pumpkin puree (or canned pumpkin)
- 1 cup reduced-sodium chicken broth
- 3 tbsp grated Pecorino Romano cheese
- Salt and fresh black pepper (to taste)
- 1/2 tsp fresh rosemary (chopped)
Topping
- 1/4 cup shredded Pecorino Romano cheese
- 1/2 cup shredded part-skim mozzarella (I recommend: Polly-O)
Instructions
- Preheat and Prepare Baking Pan: Preheat your oven to 375°F (190°C). Spray a 9×9-inch baking pan with oil spray to prevent sticking and set aside.
- Cook Bacon and Shallot: In a medium saucepan over medium heat, add the chopped bacon and sauté until golden, about 3 to 4 minutes. Add the minced shallot and cook for an additional 1 minute until fragrant.
- Make Pumpkin Sauce: Add the pumpkin puree, reduced-sodium chicken broth, chopped fresh rosemary, and 3 tablespoons of grated Pecorino Romano cheese to the saucepan. Stir well and season with salt and freshly ground black pepper to taste. Let it simmer gently for 8 to 10 minutes to develop the flavors.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the uncooked whole wheat pasta according to package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the drained pasta directly into the pumpkin sauce in the saucepan and mix well to evenly coat all the pasta with the sauce.
- Assemble in Baking Dish: Transfer the sauced pasta mixture into the prepared baking dish and spread it out evenly.
- Add Cheese Toppings: Sprinkle the remaining shredded Pecorino Romano cheese and shredded part-skim mozzarella cheese evenly over the pasta.
- Bake: Cover the baking dish and bake in the preheated oven for 25 to 30 minutes, or until the mozzarella is fully melted and the edges are lightly browned.
- Cool and Serve: Remove from the oven and let cool for 5 minutes. Divide into 4 equal servings and serve warm.
Notes
- You can substitute gluten-free pasta if preferred for a gluten-free meal.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Fresh pumpkin puree can be used in place of canned pumpkin for a fresher flavor.
- Part-skim mozzarella keeps the dish lower in fat compared to whole milk mozzarella.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
Nutrition
- Serving Size: 1 generous cup
- Calories: 307 kcal
- Sugar: 5 g
- Sodium: 237 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 14 mg
