Pumpkin Pasta Bake

Inspired by the supposed change in season and the abundance of herbs in my garden, I whipped up the most delicious Pumpkin Pasta Bake this weekend.

While a bit more time intensive, each step is exceptionally easy, and so well worth it! So deliciously impressive, in fact, that I may make room on the Thanksgiving buffet for this dish in particular.

I made a sauce combining pumpkin puree and loads of herbs and spices. Combined with chewy pasta, luxurious cheese pulls, and a crispy parmesan topping. This is a winner of a festive Fall dish.

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Pumpkin Pasta Bake

Ingredients

For the pasta

·       1 tbsp olive oil

·       4 slices of bacon, chopped

·       1 cup pumpkin puree

·       2 cups chicken broth

·       1 tsp fresh thyme, finely chopped

·       ½ tsp fresh rosemary, finely chopped

·       ½ tsp salt

·       ½ tsp pepper

·       ½ tsp garlic powder

·       ¼ tsp onion powder

·       12oz dry pasta (elbows, small shells, etc)

·       1 cup shredded medium cheddar

·       1 cup shredded gruyere

For the ricotta dollop

·       ½ cup ricotta

·       Pinch of salt & pepper

·       1 tbsp fresh parsley, chopped

For the bread crumb topping

·       ½ cup panko bread crumbs

·       ½ cup shredded parmesan

·       ½ tsp fresh thyme, finely chopped

·       2 tbsp olive oil

·       Pinch of salt & pepper

Preheat oven to 450F.

For the pasta… In a large, oven-safe skillet, heat olive oil over medium low heat. Add the bacon pieces. Cook the bacon until crisp. Transfer bacon to a plate lined with paper towels and set aside.

Over low heat, add the pumpkin puree, broth, herbs and spices to the same skillet. Stir until smooth and combined. Cook on low for about 5 minutes stirring occasionally. Remove from the heat, and set aside.

While the sauce simmers, cook the pasta in an abundance of boiling, salted water. Cook 2-3 minutes less than package recommendations. The pasta should still have a bite as it will continue to cook in the oven.

Drain the pasta and add to the skillet. Toss the pasta with the sauce. Sprinkle the cheddar and gruyere evenly over the pasta. Stir until just combined.

For the ricotta… combine all of the ingredients in a small bowl. Dollop the ricotta mixture evenly over the top of the pasta.

For the bread crumbs… combine all of the ingredients in a small bowl. Sprinkle evenly over the top of the pasta.

Transfer the skillet to the oven and bake for 10-15 minutes until the top is golden and bubbly.

Serves 4-6

Gluten Free Friendly!

I’d use Barilla GF Elbows for this recipe.