Monday, November 3, 2014

Cheesy Baked Pumpkin Pasta

Tired of 'pumpkin-spice' EVERYTHING? I know I am! I had stashed a few cans of pumpkin in the cupboard with the anticipation that I'd be baking all kinds of pumpkin bread, muffins, cookies, etc. this fall. Well, I decided to go a different, savory route with my canned pumpkin and found a pasta recipe to use it in!


Skinnytaste.com never lets me down! Gina's recipe for Cheesy Baked Pumpkin Pasta is absolutely DELICIOUS. This easy, one-dish pumpkin pasta dish is savory and sweet, cheesy and comforting. I literally could not stop eating it...


If you have ever had Butternut Squash Lasagna (my mom makes a great one) or Butternut Squash Ravioli, this baked pumpkin pasta dish has a very similar flavor profile. The pumpkin and fresh rosemary are perfectly paired. The bacon adds a little richness and a hint of smokiness. The two kinds of cheese add a gooey, cheesy, and salty element. To me, this pasta dish tastes like just like fall!


I could eat this Cheesy Baked Pumpkin Pasta every day... seriously! It's so tasty, so warm and comforting. Fall isn't just about 'pumpkin-spice' baked goods anymore! Use those cans of pumpkin for a hearty, one-dish meal that will have your loved ones asking for seconds...

Cheesy Baked Pumpkin Pasta
recipe from skinnytaste.com
makes 4 servings

Ingredients:
8 oz uncooked whole wheat pasta
4 slices thick cut bacon, chopped
1 green onion, chopped finely
15 oz. canned pumpkin puree
1 cup reduced sodium chicken broth
1/2 cup grated Pecorino Romano cheese (I used shredded Parmesan)
salt and fresh pepper to taste
1/2 tsp. fresh rosemary, chopped
1/2 cup shredded part skim mozzarella 

Directions:
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 green onion and cook 1 minute. Add pumpkin, chicken broth, rosemary and 1/4 cup 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.


Seriously....... this pasta dish is SO DELICIOUS. It will definitely be a go-to meal throughout the fall and winter months!

One-dish meals like this Cheesy Baked Pumpkin Pasta are perfect for weeknight dinners. You can prepare the pasta dish on the weekend, store in the fridge, then pop in the oven to heat up when you're ready to eat it.

Thanks again, Skinnytaste! If you haven't already, go check out Gina's website. She knows how to do yummy, delicious food... skinny. :)

- Janel

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