Cheesy Baked Pumpkin Pasta

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Step 1

Preheat oven to 375°F.

Step 2

Spray a 9x9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.

Step 3

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.

Step 4

Add pumpkin, chicken broth, rosemary and 3 tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 - 10 minutes.

Step 5

Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.

Step 6

Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.

Step 7

Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Step 8

Let it cool 5 minutes, then divide into 4 equal portions.