Description

This Baked Pumpkin Pasta is a comforting and hearty dish perfect for fall. It combines whole wheat pasta with a savory pumpkin sauce enriched by crispy bacon, shallots, and aromatic rosemary, then topped with melted Pecorino Romano and mozzarella cheese. Baked to golden perfection, this recipe offers a delicious twist on traditional pasta dishes, blending the natural sweetness of pumpkin with savory flavors for a satisfying meal.

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 (recommended: Polly-O)

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Instructions

Preheat and Prepare: Preheat your oven to 375°F. Lightly spray a 9×9-inch baking pan with oil spray to prevent sticking. Meanwhile, bring a large pot of salted water to a boil for the pasta.
Cook 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 softened and fragrant.
Make Pumpkin Sauce: To the saucepan, add the pumpkin puree, reduced-sodium chicken broth, chopped rosemary, and 3 tablespoons of grated Pecorino Romano cheese. Stir to combine, then season with salt and freshly ground black pepper to taste. Let the mixture simmer gently for about 8 to 10 minutes to blend flavors.
Cook Pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and immediately add it to the pumpkin sauce. Mix well to evenly coat the pasta with the sauce.
Assemble and Bake: Transfer the pumpkin-coated pasta into the prepared baking dish and spread it out evenly. Sprinkle the top with the remaining shredded Pecorino Romano and part-skim mozzarella cheese. Cover the dish with foil and bake in the preheated oven for 25 to 30 minutes, or until the mozzarella has melted and the edges are lightly browned.
Serve: Remove the dish from the oven and allow it to cool for 5 minutes. Divide into 4 equal portions and serve warm for a cozy, satisfying meal.

Notes

You can substitute whole wheat pasta with gluten-free pasta if preferred.
Homemade pumpkin puree can be used, or canned pumpkin as a convenient alternative.
Adjust salt and pepper according to taste, especially if using salted bacon.
For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
Leftovers can be refrigerated and reheated in the oven or microwave for an easy next-day meal.

Nutrition

Serving Size: 1 serving
Calories: 370 kcal
Sugar: 4 g
Sodium: 410 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 20 g
Cholesterol: 25 mg