Description

This Cheesy Baked Pumpkin Pasta combines savory pancetta, nutrient-packed kale, and creamy white beans with whole-wheat penne, all enveloped in a luscious pumpkin and Gruyère cheese sauce. Finished with a golden panko breadcrumb topping, this hearty, comforting dish is perfect for autumn meals or any time you crave a deliciously unique baked pasta.

Ingredients

Scale

Meats and Dairy

6 oz pancetta, diced
1 ½ cups grated Gruyère or sharp Cheddar cheese (4 ½ oz, divided)
½ cup panko or gluten-free breadcrumbs

Produce

1 onion, thinly sliced
2 cloves garlic, minced
½ tsp red pepper flakes
2 bunches kale, stemmed and torn

Canned and Packaged Goods

12 oz DeLallo whole-wheat or gluten-free penne pasta
2 15-oz cans cannellini beans, drained and rinsed
1 15-oz can pumpkin puree or butternut puree

Pantry Items

Kosher salt and freshly ground black pepper
Cooking spray
2 Tbsp water (for deglazing)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pancetta: In a large skillet over medium heat, fry the diced pancetta until it becomes crisp, about 8 to 10 minutes. Transfer the cooked pancetta onto a paper towel-lined plate or rack to drain excess fat, reserving approximately 2 teaspoons of the rendered fat in the skillet.
Sauté the onion and garlic: Add the thinly sliced onion and 1/4 teaspoon kosher salt to the skillet with reserved pancetta fat. Sauté, stirring occasionally, for 5 to 7 minutes until the onions are browned and fragrant. In the last minute, add the minced garlic and red pepper flakes, toasting them for 20 to 30 seconds carefully to avoid burning.
Deglaze the pan: Pour 2 tablespoons of water into the pan to deglaze, scraping up any browned bits from the bottom for extra flavor. Remove the skillet from heat once deglazed.
Prepare the kale: Bring a large pot of salted water to a boil. Add the torn kale and cook for about 2 minutes until bright green and tender but still firm. Use a slotted spoon to transfer the kale to a colander to drain.
Cook the pasta: To the same boiling water, add the penne pasta and cook it about 1 to 2 minutes less than the package instructions to keep it just shy of al dente. Reserve ¾ cup of the pasta cooking water before draining the pasta in the same colander with the kale.
Make the pumpkin cheese sauce: In a large mixing bowl, combine the canned pumpkin puree with 1 cup of the shredded Gruyère or Cheddar cheese. Season generously with freshly ground black pepper. Whisk in ½ cup of the reserved pasta water gradually until the sauce reaches a béchamel-like consistency—thin enough to coat the pasta evenly but not watery. Add more pasta water if needed.
Combine ingredients: Fold the cooked pasta, kale, sautéed onions, crispy pancetta, and drained cannellini beans into the pumpkin cheese sauce. Stir thoroughly to coat all components evenly.
Assemble the casserole: Transfer the combined mixture to a greased rectangular baking dish. Sprinkle the remaining ½ cup of shredded cheese evenly over the top, then add the panko breadcrumbs. Lightly spray the breadcrumb topping with cooking spray for enhanced browning.
Bake and broil: Bake in a preheated 450°F oven for 14 to 18 minutes until the breadcrumbs turn golden brown. For a deeper, crispier topping, place the dish 3 to 4 inches below the broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.

Notes

This Cheesy Baked Pumpkin Pasta is a flavorful fall-inspired dish featuring savory pancetta, nutrient-rich kale, and creamy white beans.
Use whole-wheat penne or gluten-free pasta to suit dietary preferences.
Gruyère provides a rich, nutty flavor, but sharp Cheddar can be substituted.
Be careful not to overcook kale; it should remain tender but still retain a slight bite.
Broil cautiously at the end to achieve an appealing golden crust without burning the breadcrumbs.

Nutrition

Serving Size: 1 1/2 cups
Calories: 473 kcal
Sugar: 6 g
Sodium: 729 mg
Fat: 13.5 g
Saturated Fat: 5.5 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 66.5 g
Fiber: 13 g
Protein: 25.5 g
Cholesterol: 17.5 mg