Description
This Cheesy Baked Pumpkin Pasta is a comforting, hearty dish combining whole wheat pasta with a creamy pumpkin sauce enriched with Pecorino Romano cheese and crispy bacon. Baked to perfection, this flavorful meal offers a perfect balance of savory, cheesy, and autumnal tastes, making it an ideal option for a cozy dinner.
Ingredients
Scale
Pasta
- 8 oz Delallo uncooked whole wheat pasta (or gluten-free pasta)
Sauce
- 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 (recommendation: Polly-O)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly spray a 9×9-inch baking dish with oil spray for easy release.
- Sauté Bacon and Shallot: In a medium saucepan over medium heat, add the chopped bacon and cook until golden and crispy, about 3 to 4 minutes. Add the minced shallot and sauté for an additional 1 minute until fragrant.
- Make Pumpkin Sauce: Add the pumpkin puree, reduced-sodium chicken broth, chopped rosemary, and 3 tablespoons of grated Pecorino Romano cheese to the saucepan. Stir well, then season with salt and freshly ground black pepper to taste. Let the mixture simmer gently for 8 to 10 minutes to meld flavors and thicken slightly.
- Cook Pasta: While the sauce simmers, cook the whole wheat pasta according to the package directions until al dente. Drain the pasta and immediately combine it with the pumpkin sauce, stirring thoroughly to coat all noodles evenly.
- Assemble for Baking: Transfer the pasta and sauce mixture into the prepared baking dish, spreading it out evenly. Sprinkle the top with the remaining 1/4 cup shredded Pecorino Romano and 1/2 cup shredded part-skim mozzarella cheese.
- Bake: Cover the baking dish and bake in the preheated oven for 25 to 30 minutes, until the mozzarella has melted and the edges are lightly browned and bubbly.
- Serve: Remove from the oven and allow to cool for about 5 minutes. Divide into 4 equal portions and serve warm for a comforting meal.
Notes
- You can substitute gluten-free pasta if preferred for a gluten-free option.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Fresh rosemary can be replaced with 1/4 teaspoon dried rosemary if fresh is unavailable.
- Make sure not to overcook the pasta; al dente pasta will hold up better when baked.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly.
Nutrition
- Serving Size: 1 generous cup
- Calories: 307
- Sugar: 5g
- Sodium: 237mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 14mg
