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

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
WW Points Plus: 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?

  11. Pingback: NATIONAL PUMPKIN DAY - LivFit & Strong

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