Description
This Baked Pumpkin Pasta recipe combines the earthy sweetness of pumpkin puree with savory bacon and melted cheeses for a comforting, flavorful meal. Whole wheat pasta is enveloped in a creamy pumpkin sauce enhanced with Pecorino Romano and fresh rosemary, then baked to golden perfection. It’s an ideal dish for fall or any time you crave a hearty, satisfying pasta bake.
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 cheese (recommended: Polly-O)
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Lightly spray a 9×9-inch baking pan with oil spray to prevent sticking.
- Sauté bacon and shallot: In a medium saucepan over medium heat, add the chopped bacon and sauté until golden and crispy, about 3 to 4 minutes. Add the minced shallot and cook for an additional 1 minute until fragrant.
- Make the pumpkin sauce: Stir in the pumpkin puree, reduced-sodium chicken broth, chopped rosemary, and 3 tablespoons of grated Pecorino Romano cheese. Season with salt and fresh black pepper to taste. Let the mixture simmer gently for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain the pasta well.
- Combine pasta and sauce: Add the drained pasta to the pumpkin sauce and mix thoroughly to coat all the noodles evenly.
- Arrange in baking dish: Transfer the combined pasta and sauce mixture to the prepared baking pan and spread it out evenly.
- Add cheese toppings: Sprinkle the remaining 1/4 cup shredded Pecorino Romano and 1/2 cup shredded part-skim mozzarella cheese evenly over the top of the pasta.
- Bake: Cover the baking dish and bake in the preheated oven for 25 to 30 minutes, or until the mozzarella is melted and bubbly and the edges of the pasta are lightly browned.
- Rest and serve: Remove the dish from the oven and let it cool for 5 minutes before dividing into 4 equal servings. This resting time helps the pasta set slightly for easier serving and better flavor.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- You can substitute pancetta for bacon for a slightly different flavor.
- Using part-skim mozzarella keeps the dish lighter but still gooey and melty.
- If you prefer a richer sauce, add a splash of cream or milk to the pumpkin mixture before baking.
- Fresh rosemary adds a lovely aroma but dried rosemary can be used in a pinch—use about half the amount.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 370
- Sugar: 3g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 25mg
