Baked Pumpkin Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked pumpkin pasta with crispy bacon, shallots, pecorino, and rosemary sauce topped with melted mozzarella. Creamy and warming, blending autumn flavors with Italian comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz Delallo uncooked whole wheat pasta
- 2 slices center cut bacon (chopped or pancetta)
- 1 shallot (minced)
- 15 oz homemade pumpkin puree
- 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 (I recommend: Polly-O)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 764mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 313mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 764MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.