Description
This Baked Pumpkin Pasta recipe combines the creamy goodness of homemade pumpkin puree with savory bacon, fragrant rosemary, and melted cheeses for a comforting, hearty dish perfect for autumn or any cozy dinner. Whole wheat pasta provides a wholesome base, and baking the pasta with mozzarella and Pecorino Romano creates a wonderfully golden, bubbling top layer.
Ingredients
Scale
Pasta & 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 (Polly-O recommended)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F. Lightly spray a 9×9-inch baking pan with oil spray to prevent sticking and set aside.
- Cook Bacon and Shallot: In a medium saucepan over medium heat, add the chopped bacon. Sauté until it turns golden and crispy, approximately 3 to 4 minutes. Then add the minced shallot and cook for an additional 1 minute until fragrant.
- Make Pumpkin Sauce: Stir in the pumpkin puree, reduced-sodium chicken broth, chopped fresh rosemary, and 3 tablespoons of grated Pecorino Romano cheese into the saucepan. Season with salt and fresh black pepper to taste. Let the mixture simmer gently for about 8 to 10 minutes to meld the flavors.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the drained pasta to the simmered pumpkin sauce and stir well to evenly coat the noodles with the flavorful sauce.
- Assemble in Baking Dish: Transfer the sauced pasta into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded Pecorino Romano cheese and the shredded part-skim mozzarella on top for a cheesy crust.
- Bake: Cover the dish and bake in the preheated oven for 25 to 30 minutes. Bake until the mozzarella cheese is melted and the edges of the pasta are lightly browned and bubbly.
- Rest and Serve: Remove from the oven and let the baked pumpkin pasta cool for 5 minutes before dividing it into 4 equal portions and serving warm.
Notes
- You can substitute pancetta for bacon for a slightly different flavor.
- For a vegetarian option, omit bacon and use vegetable broth instead of chicken broth.
- Use gluten-free pasta to make this dish gluten-free.
- Fresh pumpkin puree can be made by roasting pumpkin chunks and pureeing until smooth.
- Adjust seasoning with salt and pepper as per taste before baking.
- Letting the pasta rest after baking helps the sauce thicken and the flavors meld beautifully.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 35 mg
