Ingredients
- 8 oz uncooked whole wheat pasta, use gluten-free pasta
- 2 slices center cut bacon, chopped
- 1 shallot, minced
- 15 oz homemade pumpkin puree , or canned pumpkin
- 1 cup reduced-sodium chicken broth
- 3 tbsp grated Pecorino Romano cheese
- salt and fresh black pepper, to taste
- 1/2 tsp fresh rosemary, chopped
- 1/4 cup shredded Pecorino Romano cheese
- 1/2 cup shredded part-skim mozzarella
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Instructions
- Preheat your oven to 375°F and coat a 9×9-inch baking pan with oil spray.
- Boil a large pot of salted water.
- In a medium saucepan over medium heat, cook chopped bacon until golden, about 3 to 4 minutes, then add chopped shallot and sauté for 1 minute.
- Combine pumpkin, chicken broth, rosemary, and 3 tbsp Pecorino Romano in the saucepan, seasoning with salt and pepper to taste; simmer for 8 – 10 minutes.
- Cook pasta until al dente according to package instructions, then mix it into the pumpkin sauce.
- Transfer the mixture to the baking dish, spreading it evenly, and top with the remaining Pecorino Romano and mozzarella.
- Cover and bake for 25 to 30 minutes until the mozzarella is melted and edges are lightly browned.
- Allow it to cool for 5 minutes before serving in 4 equal portions.
Nutrition
Servings: 4, Serving Size: 1 generous cup, Calories: 307 kcal, Carbohydrates: 49 g, Protein: 16 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 14 mg, Sodium: 237 mg, Fiber: 8 g, Sugar: 5 g, WW Points: 8
