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Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans

This Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 473 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 6 oz panchetta (diced)
  • 1 onion (thinly sliced)
  • Kosher salt and freshly ground black pepper
  • cooking spray
  • 2 cloves garlic (minced)
  • ½ tsp red pepper flakes
  • 2 bunches kale (stemmed and torn)
  • 12 oz DeLallo whole-wheat or gluten-free penne pasta
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 1 15-oz can pumpkin puree, or butternut puree
  • 1 ½ cups grated Gruyère or sharp Cheddar cheese (4 ½ oz (I used Gruyere))
  • ½ cup panko or gluten-free breadcrumbs

Instructions

    Cup of Yum
  1. In a large skillet over medium heat, fry the pancetta until it’s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 tsp rendered fat.
  2. To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.
  3. Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.
  4. While the onion cooks, fill a large pot of salted water and bring it to a boil.
  5. Preheat the oven to 450F and grease a rectangular baking dish with cooking spray.
  6. Add the kale to the boiling water and cook for just 2 minutes or so, until it’s bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.
  7. To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.
  8. Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.
  9. In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.
  10. Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.
  11. Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.
  12. Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning..
  13. Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.

Nutrition Information

Serving 11/2 cups Calories 473kcal (24%) Carbohydrates 66.5g (22%) Protein 25.5g (51%) Fat 13.5g (21%) Saturated Fat 5.5g (28%) Cholesterol 17.5mg (6%) Sodium 729mg (30%) Fiber 13g (52%) Sugar 6g (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 473

% Daily Value*

Serving 11/2 cups
Calories 473kcal 24%
Carbohydrates 66.5g 22%
Protein 25.5g 51%
Fat 13.5g 21%
Saturated Fat 5.5g 28%
Cholesterol 17.5mg 6%
Sodium 729mg 30%
Fiber 13g 52%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.