Baked Pumpkin Pasta Recipe
This Cheesy Baked Pumpkin Pasta is baked in the oven with a quick pumpkin sauce made with bacon, shallots, Pecorino cheese and a touch of rosemary then topped with mozzarella cheese.
Ingredients
4 servings
Instructions
- 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 shallot and cook 1 minute.
- Add pumpkin, chicken broth, rosemary and 3 tbsp 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.
Nutrition per serving
307kcal
💰 Cost Estimate
Total Ingredients
$17118.00
$17118.00
Per Serving
$4280.00/serving
$4280.00/serving
🏠 Savings
~$34236.00 vs buying!
~$34236.00 vs buying!
📋 Price Breakdown (90% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| Delallo uncooked whole wheat pasta | 8 oz | $315.00 |
| center cut bacon | 2 slices | $264.00 |
| shallot | 1 | $998.00 |
| homemade pumpkin puree | 15 oz | $15229.00 |
| reduced-sodium chicken broth | 1 cup | $40.00 |
| grated Pecorino Romano cheese | 3 tbsp | $59.00 |
| salt and fresh black pepper | - | - |
| fresh rosemary | 0.5 tsp | $5.00 |
| shredded Pecorino Romano cheese | 0.25 cup | $78.00 |
| shredded part-skim mozzarella | 0.5 cup | $130.00 |
*Estimated market prices, may vary by region
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