Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans
Indulge in this Cheesy Baked Pumpkin Pasta, featuring savory pancetta, vibrant kale, and hearty white beans, all crowned with a delightful blend of gruyere cheese and crispy panko breadcrumbs.
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Ingredients
- 6 oz panchetta
- 1 onion
- ½ tsp red pepper flakes
- 2 bunches kale
- 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
- ½ cup panko or gluten-free breadcrumbs
- Kosher salt and freshly ground black pepper
- Cooking spray
- 2 cloves garlic
Instructions
- 1
In a spacious skillet set over medium heat, cook the pancetta until it turns crispy, which should take about 8 to 10 minutes. Once done, transfer it to a plate lined with paper towels to absorb excess grease, leaving roughly 2 teaspoons of the rendered fat in the skillet.
- 2
In the same skillet, introduce the chopped onion along with 1/4 teaspoon of salt. Sauté the mixture, stirring now and then, for around 5 to 7 minutes, or until the onion is nicely browned and aromatic. Add the minced garlic and red pepper flakes during the last minute, toasting them for just 20 to 30 seconds to prevent the garlic from burning.
- 3
Pour in 2 tablespoons of water to deglaze the skillet, scraping up any flavorful browned bits from the bottom, and then remove the skillet from the heat.
- 4
While the onions are cooking, bring a large pot filled with salted water to a vigorous boil.
- 5
Set your oven to preheat at 450°F and lightly coat a rectangular baking dish with cooking spray.
- 6
Once the water is boiling, add the kale and cook it for roughly 2 minutes, or until it achieves a vibrant green color and is tender yet still firm. Use a slotted spoon to transfer the kale to a colander.
- 7
In the same pot, add the pasta and cook it for about a minute or two less than the package directions indicate; it should be just under al dente.
- 8
Save ¾ cup of the pasta cooking water, then drain the pasta along with the kale in the colander.
- 9
In a large mixing bowl, blend the canned pumpkin with 1 cup of shredded Gruyère or Cheddar cheese. Season the mixture liberally with black pepper.
- 10
Incorporate ½ cup of the reserved pasta water into the pumpkin mixture with a whisk. It should achieve a consistency similar to béchamel, smooth enough to coat the pasta without being too watery; add a little more water if necessary.
- 11
Gently fold in the pasta, kale, sautéed onions, crispy pancetta, and white beans, mixing thoroughly to ensure everything is well coated.
- 12
Spoon the mixture into the prepared baking dish and top it with the remaining ½ cup of shredded cheese. Finish with a sprinkle of breadcrumbs and a light spray of cooking spray to promote browning.
- 13
Bake for 14 to 18 minutes, or until the breadcrumbs are golden brown. For an extra crispy top, position the dish 3 to 4 inches under the broiler and broil for 1 to 2 minutes, keeping a close watch to avoid burning.