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!
Yield: 4 servings
5 from 3 votes

Cheesy Baked Pumpkin Pasta

Total Time: 1 hr
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, Cholesterol: 14mg, Sodium: 237mg, Fiber: 8g, Sugar: 5g
Freestyle Points: 8
Points +: 8