Cheesy Baked Pumpkin Pasta Recipe

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Glenda Berry Modified: March 25, 2022
Cheesy Baked Pumpkin Pasta Recipe

How To Make Cheesy Baked Pumpkin Pasta

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

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour



  • 8ozDelallo uncooked whole wheat pasta
  • 2slicescenter cut bacon,chopped
  • 1shallot,minced
  • 15ozpumpkin puree,homemade or canned
  • 1cupreduced sodium chicken broth
  • 3tbsppecorino romano cheese,grated
  • salt and fresh pepper,to taste
  • ½tspfresh rosemary,chopped
  • ¼cuppecorino romano cheese,shredded
  • ½cuppart skim mozzarella,shredded


  1. Preheat oven to 375 degrees F.

  2. Spray a 9×9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.

  3. Meanwhile, add chopped bacon in a medium saucepan over medium heat. Sauté for about 3 to 4 minutes until golden. Add chopped shallot and cook for about 1 minute.

  4. Add pumpkin, chicken broth, rosemary, and 3 tablespoons of Pecorino Romano. Stir and add salt and pepper to taste; simmer for about 8 to 10 minutes.

  5. Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.

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

  7. Cover and bake for about 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned.

  8. Let it cool for about 5 minutes, then divide into 4 equal portions.


  • Calories: 408.87kcal
  • Fat: 13.91g
  • Saturated Fat: 6.56g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 4.74g
  • Polyunsaturated Fat: 1.47g
  • Carbohydrates: 55.43g
  • Fiber: 3.78g
  • Sugar: 5.20g
  • Protein: 20.27g
  • Cholesterol: 35.64mg
  • Sodium: 654.98mg
  • Calcium: 289.71mg
  • Potassium: 504.83mg
  • Iron: 4.19mg
  • Vitamin A: 867.97µg
  • Vitamin C: 5.91mg
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