Description
This Cheesy Baked Pumpkin Pasta is a comforting and nutritious autumn-inspired dish featuring whole wheat pasta baked in a creamy pumpkin sauce with savory bacon, rosemary, and melted mozzarella cheese. It’s perfect for a cozy dinner and combines wholesome ingredients with rich flavors.
Ingredients
Scale
Pasta and Bacon
- 8 oz Delallo uncooked whole wheat pasta (or gluten-free pasta)
- 2 slices center cut bacon (chopped) or pancetta
Sauce
- 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 (recommendation: Polly-O)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and spray a 9×9-inch baking pan lightly 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 brown, about 3 to 4 minutes. Add the minced shallot and cook for an additional minute until fragrant.
- Prepare Pumpkin Sauce: Stir in the pumpkin puree, reduced-sodium chicken broth, chopped rosemary, and 3 tablespoons of grated Pecorino Romano cheese into the saucepan. Season with salt and fresh black pepper to taste. Let the sauce simmer gently for about 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook Pasta: While the sauce simmers, 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 ensure the pasta is fully coated with the flavorful sauce.
- Assemble in Baking Dish: Transfer the pasta and pumpkin sauce mixture evenly into the prepared baking pan. Sprinkle the top evenly with the remaining 1/4 cup shredded Pecorino Romano and 1/2 cup shredded part-skim mozzarella cheese.
- Bake: Cover the baking dish with foil or a lid and bake in the preheated oven for 25 to 30 minutes, or until the mozzarella cheese is melted and the edges are lightly browned.
- Rest and Serve: Remove the dish from the oven and let it cool for 5 minutes. Divide into 4 equal portions and serve warm.
Notes
- You can substitute gluten-free pasta to make this dish gluten-free.
- For a vegetarian alternative, omit the bacon or replace it with smoked mushrooms or a plant-based bacon substitute.
- Homemade pumpkin puree can be made by roasting and pureeing fresh pumpkin for a more authentic flavor.
- Part-skim mozzarella reduces fat content but still gives a great melt and stretchiness.
- Adjust seasoning with salt and pepper to your taste, as tasting the sauce before baking ensures balanced flavors.
- Leftovers can be refrigerated and reheated well, making this dish great for meal prep.
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
