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This Cheesy Baked Pumpkin Pasta is baked with a fast pumpkin sauce made with bacon, shallots, Pecorino cheese and melted mozzarella cheese.

Pumpkin Pasta

Transform a can of pure pumpkin purée right into a luscious, creamy pumpkin pasta sauce for a delicious fall comfort dish. This baked pumpkin pasta is cheesy and delicious, my husband loved the way it turned out! One other pumpkin pasta dish I like is Pumpkin Mac n Cheese Recipe. See more pumpkin recipes here!

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 consider it was whole wheat and thought they’d to be lying. The brand is Delallo, and I truthfully can’t say enough good things about them.

Variations

• I desired to make this quick so I opted for canned pumpkin. But you may make your personal homemade pumpkin puree which for my part at all times tastes best!
• You could possibly also use butternut squash rather than canned pumpkin when you wish.
• When you’re eating gluten free, swap the entire wheat pasta for gluten-free pasta.

How one can Make Pumpkin Pasta Sauce:

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

Storage

This will be prepared as much as a day prematurely and stored, tightly covered, within the refrigerator. Let sit at room temperature for half-hour before baking.

More Canned Pumpkin Recipes You Will Love

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Yield: 4 servings

Serving Size: 1 generous cup

• Preheat oven to 375°F. Spray a 9×9-inch baking pan with oil spray. Bring a big 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 three tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 – 10 minutes.

• Meanwhile, cook pasta in accordance with package instructions for al dente. Drain and add the pasta to the pumpkin sauce and blend well.

• Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.

• Cover and bake for 25 to half-hour, or until mozzarella is melted and the perimeters are frivolously browned.

• Let it cool 5 minutes, then divide into 4 equal portions.

Last Step:

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Serving: 1 generous cup, Calories: 307 kcal, Carbohydrates: 49 g, Protein: 16 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 14 mg, Sodium: 237 mg, Fiber: 8 g, Sugar: 5 g