Baked Pumpkin Pasta Recipe
Indulge in this comforting Baked Pumpkin Pasta, featuring a delightful pumpkin sauce crafted with crispy bacon, fragrant shallots, and rich Pecorino cheese, accented by a hint of rosemary. This savory mixture is then generously layered with melted mozzarella before being baked to perfection in the oven.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 8 oz Delallo uncooked whole wheat pasta
- 1 cup reduced-sodium chicken broth
- 3 tbsp grated Pecorino Romano cheese
- salt and fresh black pepper
- 1/2 tsp fresh rosemary
- 1/4 cup shredded Pecorino Romano cheese
- 1/2 cup shredded part-skim mozzarella
- 15 oz homemade pumpkin puree
- 2 slices center cut bacon
- 1 shallot
Instructions
- 1
Begin by setting your oven temperature to 375°F. Lightly coat a 9×9-inch baking dish with cooking spray. In a separate large pot, bring a generous amount of salted water to a rolling boil.
- 2
In the meantime, heat a medium saucepan over medium heat and add the diced bacon, cooking until it turns golden brown, which should take around 3 to 4 minutes. Next, incorporate the chopped shallot and sauté for an additional minute.
- 3
Stir in the pumpkin puree, chicken broth, rosemary, and 3 tablespoons of Pecorino Romano cheese. Season with salt and pepper to your liking; allow the mixture to simmer for approximately 8 to 10 minutes.
- 4
During this time, prepare the pasta according to the package directions until it reaches al dente. Once cooked, drain the pasta and combine it with the pumpkin sauce, ensuring everything is well mixed.
- 5
Pour the pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded Pecorino Romano and mozzarella cheese on top.
- 6
Cover the dish and bake for 25 to 30 minutes, or until the mozzarella is bubbly and the edges have developed a light golden brown color.
- 7
After baking, let the dish rest for 5 minutes before slicing it into 4 equal servings.