Description
A hearty and flavorful Cheesy Baked Pumpkin Pasta featuring crispy pancetta, nutrient-rich kale, creamy white beans, and a luscious pumpkin cheese sauce. This dish combines whole-wheat penne pasta with a blend of Gruyère cheese and crunchy panko topping, baked to golden perfection. Ideal for cozy fall dinners or anytime you crave a comforting and nutritious baked pasta casserole.
Ingredients
Scale
Meat and Vegetables
- 6 oz pancetta, diced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- ½ tsp red pepper flakes
- 2 bunches kale, stemmed and torn
Pasta and Beans
- 12 oz DeLallo whole-wheat or gluten-free penne pasta
- 2 (15-oz) cans cannellini beans, drained and rinsed
Other
- 1 (15-oz) can pumpkin puree or butternut squash puree
- 1½ cups grated Gruyère or sharp Cheddar cheese (4½ oz used Gruyère)
- ½ cup panko or gluten-free breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
- Cooking spray
Instructions
- Cook Pancetta: In a large skillet over medium heat, fry the diced pancetta until crisp, about 8 to 10 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate to cool, discarding all but approximately 2 teaspoons of the rendered fat in the pan.
- Sauté Onions and Garlic: Add the thinly sliced onion and ¼ teaspoon kosher salt to the same skillet. Sauté, stirring occasionally, for 5 to 7 minutes until browned and fragrant. Add the minced garlic and red pepper flakes during the last minute, toasting for 20 to 30 seconds without letting the garlic scorch.
- Deglaze Pan: Pour 2 tablespoons of water into the pan to deglaze, scraping up any browned bits from the bottom. Remove the pan from heat.
- Cook Kale: Bring a large pot of salted water to a boil. Add the torn kale and cook for about 2 minutes until bright green and tender but not soft. Use a slotted spoon to transfer the kale to a colander.
- Cook Pasta: To the same boiling water, add the pasta and cook it 1-2 minutes shy of al dente according to package instructions. Reserve ¾ cup of the pasta cooking water before draining the pasta along with the kale in a colander.
- Prepare Pumpkin Cheese Sauce: In a large mixing bowl, combine the pumpkin puree with 1 cup shredded Gruyère or Cheddar cheese. Season generously with freshly ground black pepper. Whisk in ½ cup of the reserved pasta water to achieve a béchamel-like consistency that’s thin enough to coat the pasta but not watery. Add more pasta water if needed.
- Mix Ingredients: Fold in the drained pasta, kale, sautéed onions, crispy pancetta, and cannellini beans. Stir gently until everything is well coated in the pumpkin cheese sauce.
- Assemble for Baking: Preheat the oven to 450°F and grease a rectangular baking dish with cooking spray. Transfer the pasta mixture to the dish and spread evenly. Sprinkle the remaining ½ cup shredded cheese over the top, then add the panko breadcrumbs. Lightly spray the breadcrumbs with cooking spray to help them brown.
- Bake: Bake for 14 to 18 minutes, until the breadcrumbs are golden and crispy. For extra browning, place the dish 3 to 4 inches below a preheated broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.
Notes
- This dish combines savory pancetta with nutritious kale and white beans for added protein and fiber.
- The pumpkin puree adds a unique creamy texture and subtle sweetness that complements the sharp cheese.
- You can use either whole-wheat or gluten-free pasta and panko to keep it gluten-sensitive.
- Adjust the red pepper flakes to your preferred heat level or omit them for a milder flavor.
- Be careful when broiling; watch closely as the topping can burn quickly.
- This pasta bake makes excellent leftovers and reheats well in the oven or microwave.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 473 kcal
- Sugar: 6 g
- Sodium: 729 mg
- Fat: 13.5 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 66.5 g
- Fiber: 13 g
- Protein: 25.5 g
- Cholesterol: 17.5 mg
