Nov 18, 2013

Cheesy Baked Pumpkin Pasta



Whole wheat pasta baked in the oven with a quick pumpkin sauce made with bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese. This is such a great Fall dish and my husband loved how it turned out!


I'm really excited to share this pasta dish, because I finally found a brand of whole wheat pasta that me and my family actually likes. Even my husband couldn't believe it was whole wheat and thought they had to be lying. The brand is Delallo, and I honestly can't say enough good things about them.

It's definitely more of a high end pasta in price, but for me good pasta is worth paying more for. Not only is their pasta 100% whole grain, it's also organic and cut with bronze plates which is always my favorite kind of pasta. But what really gets me excited is they sell their whole wheat pasta in every pasta shape you can think of, from standard spaghetti, linguini and penne, to the more exotic shapes like orecchiette, gemelli and fusilli bucati just to name a few. I found a few of those shapes in my local supermarket, but you can also buy them on their website.


Back to this pasta dish, I wanted to make this quick so I opted for canned pumpkin. But you can make your own homemade pumpkin puree which in my opinion always tastes best! You could also use butternut squash in place of pumpkin if you wish and if you're eating gluten free you can certainly use brown rice pasta.

Canned pumpkin really has no taste, so I added flavor my sauteeing some bacon and shallots, then I added a little fresh rosemary and Pecorino Romano to mimick a pumpkin pasta gnocchi dish I love ordering out, then thinned it out with some chicken broth. My husband just happened to walk in the door when it was ready, and I love getting his opinion because he's brutally honest – and he loved it and even went back for seconds.




Baked Penne with Pecorino Pumpkin Sauce
Skinnytaste.com
Servings: 4 • 1 generous cup • Old Points: 6 pts • Points+: 8 pts
Calories: 307 • Fat: 7 g • Protein: 16 g • Carb: 49 g • Fiber: 8 g • Sugar: 5 g
Sodium: 237 mg (without salt) • Cholesterol: 14 mg

Ingredients:

  • 8 oz Delallo uncooked whole wheat pasta (use brown rice pasta for GF)
  • 2 slices center cut bacon, chopped
  • 1 shallot, minced
  • 15 oz homemade or canned pumpkin puree
  • 1 cup reduced sodium chicken broth
  • 3 tbsp grated Pecorino Romano cheese
  • salt and fresh pepper to taste
  • 1/2 tsp fresh rosemary, chopped
  • 1/4 cup shredded Pecorino Romano cheese
  • 1/2 cup shredded part skim mozzarella (I recommend: Polly-O)

Directions:

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.


This can be prepared up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking.

Makes 4 servings.

101 comments :

  1. This sounds AMAZING. Any suggestions for substituting the bacon to make this vegetarian?

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    1. Liquid smoke is what I used..You get the smokey flavor with out the meat..

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  2. I am husband and this was reeeally good!

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  3. This looks great!! How would I go about substituting butternut squash for the pumpkin?

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    1. Yes, I mentioned that above. I think it would be better personally but I wanted to make a pumpkin recipe.

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  4. Wonder how spaghetti squash would do in place of the pasta...

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    1. I made this with spaghetti squash last night and it was delicious and had a nice texture! I added 2 extra strips of bacon (4 total) since I took out the pasta. I actually had a serving and a half to fill me up but I had also just come from the gym. I may try adding chicken to it next time.

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  5. I was JUST looking for something quick to make for dinner tonight….this fits the bill perfectly!!

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  6. So oddly I happen to have prosciutto in the house instead of bacon - any thoughts on the amount of prosciutto to equal the flavor of 2 slices of bacon?

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  7. This looks really good. I haven't tried Delallo brand ww pasta but we really like Bionaturae brand.

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  8. Yummy! Gina, have you seen the contest on ABC for the Weight Watchers chef? You would win hands down! Your recipes are the best for Weight Watchers!

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    1. Yes! Just saw this today and thought it would be perfect for Gina. I hope you can participate. I am sure you would win.

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    2. They advertised it on the Chew! You would win! Please enter you are so talented. I love all your recipes

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  9. I love this easy and scrumptious pumpkin pasta, Gina! It looks so easy and so comforting for brisk fall nights.

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  10. YUM! I just went grocery shopping and now I want to run back out to get these ingredients!! Looks delicious!!
    xo,
    lauren at www.lakeshorelady.com

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  11. This looks so great. I usually like to add some veggies into my pasta dishes... what veggies might go well in this kind of sauce?

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  12. Looks delish... going on next week's menu! Do you think that turkey bacon would work okay? Also: I've had great luck with Trader Joe's whole wheat pasta. It's also 100% whole grain and organic, but without the premium price. And it tastes a lot lighter than most whole wheat pastas I've tried (though I admit that Delallo is new to me.)

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  13. you forgot to mention where the rosemary goes. I chopped it and mixed it in with the sauce before combining it with the pasta.

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  14. DeLallo's was founded as a tiny marketplace grocery store about 10 minutes from where I grew up in Western Pa. They were *the* place to go for Italian groceries, and their pasta sauce is still the only one that (to me) can compare to homemade- try their oils as well, so good! Oddly enough, I've never tried their whole wheat pasta because I have always hated other brands. Thanks for the recipe. I just can't stop trying all of them on this website!

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    1. Thank you, yes I heard that's where they are. Luckily they are selling their products all over now.

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  15. I made this tonight and added some sliced baby bellas and spinach, delish!

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  16. I'm gonna try this without the bacon and sub veggie broth to make it vegetarian :)

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  17. Delallo's started out as an Italian store in Jennette, PA (where I grew up). The store is still there and I always make a point to go there when I come home. They have a bakery that is great!.. If you ever get to come to the Pittsbugh/Jennette area it's worth a stop.

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    1. I plan on visiting! I heard al about it : )

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  18. Definitely going to make this with some grilled chicken!

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  19. I made this last night, it was really good! The recipe didn't mention when to add the rosemary, so I just added it to the sauce while it was simmering.

    It's definitely best right out of the oven, the sauce and cheese dried up a bit the cooler that the dish got. I was practicing my WW routine of putting down my fork and taking a sip of water between bites, so the pasta was room temp by the end. Still delish and filling though!

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  20. Yum! What a comforting and oh-so-cheesy pasta dish!

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  21. What about using diced ham? That's what I have now, I dont have bacon. What do you think the right amount of ham would be and how much would that change the nutritional facts?

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  22. I made this last night, followed the recipe to a T (with the exception of adding a little kick with red pepper flakes), and it is incredibly good. I just ate some leftovers for lunch, and it warms up very well!

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  23. What would you recommend as a substitute to bacon? Mushrooms? We are not bacon people.

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    1. I would say pancetta, proscuitto or even a little turkey sausage.

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  24. Yum, this looks legit. Think some low or non fat creme cheese or sour cream would add a nice creamy texture without too many more calories? Maybe a 1/2 cup

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    1. Sure! But I might use a little less.

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  25. OMG !!!! I seriously could NOT stop picking at this when it came out of the oven and by the time I did stop I had a whole serving! Oh, and I completely forgot the rosemary but I suppose I will just have to make this again! This was GREAT!

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  26. Cheesy pumpkin goodness in pasta form? Yes, please!

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  27. Yum! What a comforting and oh-so-cheesy pasta dish!

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  28. oh my..........................making this!!!

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  29. Hi Gina! Which supermarket did you find the pasta (i'm in NY also)? I am so going to make this!!
    TIA

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    1. I saw many shapes in Stop and Shop.

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  30. Made last night. Very yummy with simple ingredients.

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  31. Made this Monday night. We gobbled like hogs...er...turkeys? A keeper for sure. Thanks!

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  32. I am so excited that other people are beginning to have access to Delallo pastas and stuff. They started as a little italian store in my hometown (Jeannette - near Pittsburgh PA) and they always had the most wonderful stuff. Friends who had moved used to beg for boxes of Delallo sausages and cheeses.

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  33. This was amazing! I have yet to find a recipe of yours that we didn't like! Thank you for sharing all your recipes so I can easily prepare healthy meals for my family! You are my go to site when planning my meals :)

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  34. The Chicken Taco Chili is in the crockpot as I type, but this one is up for this weekend. Can't wait to try it!

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  35. Made this recipe last night was quick, easy, and really delicious! Thanks so much for sharing something I would've never thought to put together!

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  36. When do you add the rosemary???

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  37. Had this tonight and, as everyone has said, it was terrific. Wasn't sure how my husband would like it, but it was a big hit. Thanks for a great new addition to our menu rotation!

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  38. My husband refuses to go meatless (those two slices of bacon don't count)! :) What would be good to add to this? Chicken? Sausage?

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    1. I made this with meat filled tortellini and it was fantastic! :)

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  39. Does anyone know how this would freeze? I would love to make it ahead of time so I could heat it up at work throughout the week!

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  40. I made this tonight. It was DELISH!!!! Oh so very yummy.. Thanks Gina!

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  41. Made this last night! Hubby went back for seconds! I wanted to but refrained. It was delicious! Thanks for sharing!

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  42. I made this last night using veggie boullion (in place of chicken stock) and no bacon. It was amazing, and totally hit the spot for mac and cheese. Thanks!

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    1. Thank you for this response! I was wondering if it would be lacking without the bacon and chicken stock -- can't wait to try this!

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  43. Added chopped spinach to this--it was amazing! Perfect fall dish :)

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  44. Can I prepare this now and stick it in the oven later? Looks amazing! Can't wait to try this one.

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  45. Nevermind, just read the bottom part now. Duh. Thanks Gina! :)

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  46. Oh my.. I just have to thank you for giving me inspiration with this recipe!
    After being a pumpkin puree newbie and after a failed experiment with pumpkin oatmeal, I was stuck with over half a can of the puree. Most of the recipes I found were for deserts, until I stumbled upon yours. It seemed so simple, so I did a few tweaks (mainly adapted it as a noodle/spaghetti sauce base where canned tomatoes were replaced with pumpkin puree). It was soooo good and creamy!! Will definitely do something similar in the future!
    So thank you, and I look forward to trying more of your recipes in the future.

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  47. Oh my.. I just have to thank you for giving me inspiration with this recipe!
    After being a pumpkin puree newbie and after a failed experiment with pumpkin oatmeal, I was stuck with over half a can of the puree. Most of the recipes I found were for deserts, until I stumbled upon yours. It seemed so simple, so I did a few tweaks (mainly adapted it as a noodle/spaghetti sauce base where canned tomatoes were replaced with pumpkin puree). It was soooo good and creamy!! Will definitely do something similar in the future!
    So thank you, and I look forward to trying more of your recipes in the future.

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  48. Made this twice. Everyone loves it!

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  49. Wow this looks amazing, and I love that it can be made ahead of time!

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  50. this dish is amazing. one of the best things I have made from this website. beyond delicious!

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  51. I love everything pumpkin and all pastas. This looks so good. I love your site and check it regularly - so I was pleasantly surprised to see Delallo's pasta, because Delallo's is in my hometown in Pennsylvania! Everything they make is wonderful!

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  52. Cheesy Baked Pumpkin Pasta ...!

    I'm really excited to share this pasta dish, because I finally found a brand of whole wheat pasta. Easy to make, very tasty!
    We at www.sonomafarm.com selling Ricotta Cheese Pasta with Kalamata Olives and Blood Orange Olive Oil.

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  53. This by far was the absolute grossest supper I have ever put in my mouth! This is a NEVER make again at our house!!!!

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  54. I do not know what I must have done wrong, as the reviews were very good, but I did not enjoy this at all :( I felt it was very bland unless I found a piece of bacon in my bite.

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  55. This was amazing- my 2 year old son loved it!

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  56. Just made this yesterday, amazing recipe! Loved it.

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  57. This was so delicious! I added a bit more rosemary and a splash of cream to the sauce... my husband and 2 year old gobbled it up!

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  58. Yum! Yum! This is so good! I've made this several times and change it a little bit each time. My variation favorite so far is using fresh pumpkin, smoked pancetta, a bit of low-fat cream cheese in place of some of the pecorino and a nice spicy peperoncino cheese I get here in Italy instead of the mozzarella. This is also really good just on the stovetop--so creamy and delicious! My husband loves it too and can't believe that it's slimmed down at all.

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  59. This was truly delicious...I made it last night and I had to drive over to my parents to bring them some! The Rosemary is outstanding!

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  60. I liked this but it needed a bit more zip for me...maybe I just like things spicy! I noticed a post adding in some peppers - that might be the ticket. I'll be trying this again.

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  61. I'm going to try this tonight! After trying three different stores however, I'm convinced pecorino romano cheese does not exist. At least not in central Minnesota. Therefore, I'm substituting regular shredded romano and grated parmesan reggiano.

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  62. This was amazing. My boyfriend and I both were not sure how we would like the pumpkin in it, but we are headed for vacation and wanted a quick dinner the night before. It tasted delicious!! HIGHLY recommend!

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  63. This is amazing! I made it yesterday. My husband and I didn't even make it to the table to eat lol we stood at the counter and devoured this thank you for this recipe! The only thing I changed was adding chicken instead of bacon and a dash of cinnamon and nutmeg. It was so yummy

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  64. This was my first pumpkin dish ever. I LOVE IT! The texture of the pumpkin puree and the flavor of bacon and shallots. Yummi! Even my hubby gave it a try. He doesn´t like pumpkin, bc it is too sweet, but that recipe was okay for him. I will make that again!
    Thanks from Berlin/Germany

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  65. Can you freeze this?

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  66. Is there other cheeses that could be used instead of the ones listed in the recipe ?

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  67. Just put this in the oven. Although I could only find organic Harris Teeter whole wheat Penne. Can't wait to try it.

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  68. Made this tonight for dinners for the week!! Added turkey to it for protein, but also kept in the bacon! (who takes out bacon!?) My calories were upped to about 500 a serving, but with the turkey that also upped the protein to over 30g, so that's a whole meal! :)

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  69. Hi has anyone doubled this recipe, so use 16oz pasta? Thanks

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  70. Hi Gina,

    Love you recipes! I did this one the other night and it tasted wonderful but the sauce came out really thick more pasty than saucy. I am not sure if it was supposed to be that thick or not? Should I try using more chicken broth next time?

    Thanks!

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  71. Made this soon after you posted it and served with pumpkin beer. I don't love whole wheat pasta but this was a fun fall dish.

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