Name: Cheesy Baked Pumpkin Pasta Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 oz Delallo uncooked whole wheat pasta; 2 slices center cut bacon; 1 shallot; 15 oz pumpkin puree; 1 cup reduced sodium chicken broth; 3 tbsp Pecorino Romano Cheese; salt and fresh pepper; ½ tsp fresh rosemary; ¼ cup Pecorino Romano Cheese; ½ cup part skim mozzarella

Cheesy Baked Pumpkin Pasta Recipe

Breanne Escobar Modified: March 1, 2024

Photos of Cheesy Baked Pumpkin Pasta Recipe

This Cheesy Baked Pumpkin Pasta Recipe is the perfect dish to enjoy on a cozy fall night. The combination of pumpkin, cheese, and pasta creates an irresistible flavor that will have your family begging for seconds. This recipe is easy to make and requires minimal ingredients, making it ideal for busy weeknights or weekend dinners. With its comforting flavors and cheesy goodness, this warm and delicious dish will become a favorite in no time!

How To Make Cheesy Baked Pumpkin Pasta

This easy-to-make baked pumpkin pasta is a Fall must-have made with penne pasta with a creamy pumpkin sauce bursting in gooey cheesy goodness.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

1lbpenne pasta,or any pasta shells or tubes (conchiglie, rigate)
1lbkale,ribs removed, chopped into bite-size pieces
½tspchili flakes
2tbspgreen onions,chopped
2tbspolive oil
1cupparmesan cheese,grated or powdered
1cupmozzarella cheese,grated
1cupGruyere cheese,or Emmental, grated
15ozpumpkin purée,(1 can)
2clovesgarlic,peeled
1tspsalt,plus more for pasta water
½tspground black pepper
½cupheavy cream
¼cupvegetable broth
½cupmascarpone cheese
cooking spray
water,for boiling

To Serve:

parsley,chopped

Instructions

Heat the oven to 395 degrees F and grease a 9-inch baking casserole.
Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 4 minutes, or until al dente. Add the kale in the last 2 minutes of cooking the pasta.
Drain the pasta and kale, rinse under cold water, then transfer to a large bowl.
Add the chili flakes, green onions, and olive oil. Toss to combine and set aside.
Combine all the grated cheeses, then reserve ½ cup of the combined cheeses. Set aside.
Add the pumpkin, garlic, salt, pepper, cream, and vegetable broth to a medium bowl. Stir until evenly incorporated.
Add the pumpkin sauce and the remaining 2½ cups of grated cheeses to the bowl with the pasta. Mix to evenly combine.
Transfer the pasta to the baking dish, then spread the mascarpone over the top.
Sprinkle the remaining grated cheese then bake for 10 to 15 minutes, until brown and bubbly.
Allow the dish to cool for 5 to 10 minutes.
Garnish with parsley before serving. Enjoy!

Nutrition

Calories: 1326.63kcal
Protein: 60.64g
Cholesterol: 191.51mg

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