Cheesy Baked Pumpkin Pasta

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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.

Cheesy Baked Pumpkin Pasta – the dish that got my family to like whole wheat pasta! Made with pumpkin, bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese. You can also make this gluten-free!Pumpkin Pasta

This pumpkin pasta is such a great Fall dish and my husband loved how it turned out! Another pumpkin pasta I love is Pumpkin Mac n Cheese with Roasted Veggies.

Cheesy Baked Pumpkin Pasta – the dish that got my family to like whole wheat pasta! Made with pumpkin, bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese.

I’m really excited to share this pasta dish. I finally found a brand of whole wheat pasta that me and my family actually like. 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.

How to Make Pumpkin Pasta Sauce:

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. If you’re eating gluten free you can certainly use brown rice pasta.

Canned pumpkin really has no taste so I added flavor by 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.

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.

 

Cheesy Baked Pumpkin Pasta – the dish that got my family to like whole wheat pasta! Made with pumpkin, bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese. You can also make this gluten-free!

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Cheesy Baked Pumpkin Pasta – the dish that got my family to like whole wheat pasta! Made with pumpkin, bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese.
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!
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5 from 6 votes
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Cheesy Baked Pumpkin Pasta

8
8
3
SP
307 Cals 16 Protein 49 Carbs 7 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner
CUISINE: American
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!

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

Instructions

  • 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.

Nutrition

Serving: 1generous cup, Calories: 307kcal, Carbohydrates: 49g, Protein: 16g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 237mg, Fiber: 8g, Sugar: 5g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 3
Points +: 8
Keywords: Cheesy Baked Pumpkin Pasta, pumpkin pasta, pumpkin pasta bake, pumpkin pasta recipe, pumpkin pasta sauce

 

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134 comments

  1. I’ve made this before and it was delicious but haven’t made it in years. I’m wondering if anyone has ever made this and then frozen it? If so how did it come out and how long did it last in the freezer? I’m expecting baby 3 in October and may want to have some freezer meals ready so my other 2 aren’t just eating junk from carry out 

  2. This was delicious for a lovey autumn dinner. Highly recommended. 

  3. This recipe turned out great!  Even my husband and son liked it.  I used one of the sugar pie pumpkins I grew this year for the pumpkin purée.  

    I will definitely make this again!!  Thank you Gina!

  4. This is by far one of my favourite dishes ever. I make it with butternut squash and could eat a whole pan in a sitting!

  5. Wow is this good!  I browned a half pound of 99% fat free turkey with Italian seasoning,  garlic powder, onion powder, salt/pepper and red pepper flakes. Makes a meal. My husband loved it too

  6. I seasoned up some 99% fat free ground turkey, browned it and added it to this for a 1 dish dinner, well I made a salad to go with it, put it was really good

  7. Oh Em Gee. I cannot say enough about the deliciousness that is this recipe. The flavors explode in your mouth. I don’t like keeping pasta in the house because then I tend to eat it all of the time but buying a box is worth it for this recipe. Depending on my plan for the week, I sometimes cut the servings in half and just have a piece of simple grilled chicken next to it. And of course I always have side of veggies with this one. This extends the life of the recipe a bit also!

  8. If you subbed crumbled turkey sausage how much would you use?

  9. I made this today to eat for lunch all week and it was delicious! I loved the salty tang that the bacon and cheese added. It was very hearty too, for only about 300 calories. Thanks for another winner!

  10. Would turkey bacon work as an ok substitute?

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  12. This was absolutely delicious!  My sons keep asking when I’m going to make it again.

  13. Making this tonight! Had to double the recipe because my husband loved it so much the last time! It is soo delicious!!

  14. This is good! I turned it vegetarian by using smoked paprika, diced reconstituted shiitake mushrooms, and the mushroom water instead of chicken broth. Also added a jalapeño to give it a kick. I might have preferred a bit more water (it was a little dry) and stirring the cheese in instead of leaving it on top, that way it would be cheesy throughout. But it was really good!

  15. i just made this last night with fresh pumpkin, it taste amazing! I did make a few substitutes and added more spicy. I… needed more flavor haha.

  16. Any thoughts on substituting the rosemary with sage? It's the only thing I happen to have on hand today.

  17. Made this tonight and it was fantastic! I added spinach, mushrooms, and sage sausage to the dish. Needed to add a little more chicken broth, and would have added more pumpkin if I had another can 🙂 Still delicious, though.

  18. This dish was absolutely delicious and felt totally guilty to eat. It actually kind of tastes like a tomato based lasagna. Making it again tonight!

  19. 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.

  20. 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!

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

  22. 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! 🙂

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

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

  25. Can you freeze this?

  26. THRILLED you enjoyed it!!!

  27. 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

  28. 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

  29. 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!

  30. 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.

  31. 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.

  32. 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!

  33. 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.

  34. 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!

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

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

  37. 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.

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

  39. 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.

  40. 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!

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

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

  43. Made this twice. Everyone loves it!

  44. 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.

  45. 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.

  46. Nevermind, just read the bottom part now. Duh. Thanks Gina! 🙂

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

  48. Added chopped spinach to this–it was amazing! Perfect fall dish 🙂

  49. 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!

    • 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!

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

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

  52. 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!

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

  54. 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!

  55. When do you add the rosemary???

  56. 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!

  57. 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!

  58. 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 🙂

  59. 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.

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

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

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

  63. oh my……………………..making this!!!

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

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

  66. 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!

  67. 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

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

  69. 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!

  70. 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?

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

  72. 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!

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

  74. 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.

  75. Boy, does this look good!

  76. I'm gonna try this without the bacon and sub veggie broth to make it vegetarian 🙂

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

  78. 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!

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

  80. 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.)

  81. 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?

  82. 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

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

  84. 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!

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

  86. 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?

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

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

    • Not sure, might be good!

    • 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.

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

  90. I am husband and this was reeeally good!

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

  92. looks absolutely devine!