Cheesy Baked Pumpkin Pasta

Cheesy Baked Pumpkin Pasta


This Cheesy Baked Pumpkin Pasta is baked with a quick pumpkin sauce made with bacon, shallots, Pecorino cheese and melted mozzarella cheese.
  • 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 pumpkin puree , or canned pumpkin
  • 1 cup reduced-sodium chicken broth
  • 3 tbsp grated Pecorino Romano cheese
  • salt and fresh black pepper, to taste
  • ½ tsp fresh rosemary, chopped
  • ¼ cup shredded Pecorino Romano cheese
  • ½ cup shredded part-skim mozzarella
  1. Preheat oven to 375°F. Spray a 9×9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.
  2. 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.

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