Description
This Baked Pumpkin Pasta combines whole wheat pasta with a savory homemade pumpkin sauce, enhanced by crispy bacon, shallots, and fragrant rosemary. Topped with a blend of Pecorino Romano and mozzarella cheeses, this comforting fall-inspired dish is baked to golden perfection, making it a hearty and flavorful meal perfect for cooler days.
Ingredients
Scale
Pasta
- 8 oz Delallo uncooked whole wheat pasta (or gluten-free pasta)
Sauce
- 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 (recommended: Polly-O)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and spray a 9×9-inch baking pan with oil spray to prevent sticking.
- Cook Bacon and Shallot: In a medium saucepan over medium heat, add the chopped bacon and sauté until golden and crisp, about 3 to 4 minutes. Add the minced shallot and continue cooking for an additional 1 minute until fragrant and translucent.
- Make Pumpkin Sauce: Stir in the pumpkin puree, reduced-sodium chicken broth, chopped fresh rosemary, and 3 tablespoons of grated Pecorino Romano cheese. Season with salt and fresh black pepper to taste. Let the sauce simmer gently for 8 to 10 minutes to blend the flavors.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the drained pasta to the pumpkin sauce in the saucepan and mix well to ensure the pasta is evenly coated.
- Assemble in Baking Dish: Transfer the coated pasta mixture to the prepared baking pan, spreading it out evenly. Sprinkle the remaining shredded Pecorino Romano and mozzarella cheese evenly over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes, or until the mozzarella is melted and the edges of the pasta are lightly browned.
- Rest and Serve: Remove from the oven and allow the pasta to cool for 5 minutes. Divide into 4 equal portions and serve warm.
Notes
- You can substitute the whole wheat pasta with your favorite gluten-free pasta if preferred.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If you don’t have fresh rosemary, dried rosemary can be used but use about half the amount as it is more concentrated.
- Ensure not to overcook the pasta initially since it will continue cooking in the oven.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 30 mg
