Baked Pumpkin Pasta Recipe
User Reviews
5
Baked Pumpkin Pasta Recipe
Description
This Baked Pumpkin Pasta starts with cooking chopped bacon until golden, then adding minced shallots for a brief sauté. Pumpkin puree, chicken broth, fresh rosemary, and Pecorino Romano combine into a simmered sauce seasoned with salt and black pepper. Meanwhile, whole wheat pasta is cooked al dente, drained, and mixed thoroughly into the pumpkin sauce. The mixture is transferred to a greased 9x9-inch baking pan.
The casserole is topped with shredded Pecorino Romano and mozzarella cheese, then baked at 375°F for 25 to 30 minutes until the cheese is melted and edges begin to brown lightly. The final texture includes creamy sauce coating the firm pasta pieces complemented by bacon's crispness and cheese's richness. The rosemary adds herbal depth balancing the pumpkin's sweetness.
The dish is portioned into four servings and allowed to cool slightly before serving, providing a warm and satisfying pasta main dish suitable for cooler weather.
Ingredients
- 8 oz whole wheat pasta or gluten-free pasta, uncooked, Delallo brand
- 2 lices Bacon chopped or pancetta, center cut
- 1 shallot (minced)
- 15 oz pumpkin puree or canned pumpkin, homemade
- 1 cup chicken broth reduced-sodium
- 3 tbsp Pecorino Romano cheese grated
- salt to taste, fresh black pepper
- black pepper to taste, fresh black pepper
- 1/2 tsp rosemary chopped, fresh
- 1/4 cup Pecorino Romano cheese shredded
- 1/2 cup mozzarella cheese I recommend: Polly-O, shredded part-skim
Instructions
- Preheat oven to 375°F. Spray a 9x9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.
- Meanwhile, in a medium saucepan over medium heat add chopped bacon and sauté until golden, about 3 to 4 minutes. Add chopped shallot and cook 1 minute.
- Add pumpkin, chicken broth, rosemary and 3 tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 - 10 minutes.
- Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.
- Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.
- Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned.
- Let it cool 5 minutes, then divide into 4 equal portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 307kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 237mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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