Description
This Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans is a comforting autumn dish combining savory pancetta, nutrient-rich kale, creamy pumpkin puree, and hearty white beans. Topped with Gruyère cheese and crunchy panko breadcrumbs, it’s baked to golden perfection for a cozy and flavorful meal.
Ingredients
Scale
Meat and Vegetables
- 6 oz pancetta, diced
- 1 onion, thinly sliced
- 2 bunches kale, stemmed and torn
- 2 cloves garlic, minced
Pasta and Canned 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
Dairy and Toppings
- 1 ½ cups grated Gruyère or sharp Cheddar cheese (4 ½ oz used Gruyère)
- ½ cup panko or gluten-free breadcrumbs
Seasonings and Others
- Kosher salt and freshly ground black pepper
- Cooking spray
- ½ tsp red pepper flakes
Instructions
- Cook Pancetta: In a large skillet over medium heat, fry the diced pancetta until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 teaspoons of the rendered fat.
- Sauté Onions and Garlic: Add the thinly sliced onion and 1/4 teaspoon salt to the same pan with pancetta fat. Sauté, stirring occasionally for 5 to 7 minutes until browned and fragrant. Add minced garlic and red pepper flakes for the last minute, toasting for about 20 to 30 seconds, being careful not to scorch the garlic.
- Deglaze Pan: Pour 2 tablespoons of water into the pan to deglaze, scraping up any browned bits. Remove the pan from heat and set aside.
- Boil Water for Pasta and Kale: While onions cook, fill a large pot with salted water and bring it to a boil. Preheat the oven to 450°F and grease a rectangular baking dish with cooking spray.
- Cook Kale: Add kale to the boiling water and cook for about 2 minutes until bright green and tender but still firm. Use a slotted spoon to transfer kale to a colander.
- Cook Pasta: Add pasta to the same pot and cook for about 1 to 2 minutes less than package instructions, aiming for almost al dente. Reserve ¾ cup of pasta water, then drain pasta into the colander with the kale.
- Prepare Pumpkin Cheese Sauce: In a large mixing bowl, combine canned pumpkin puree with 1 cup shredded Gruyère or Cheddar cheese. Season generously with freshly ground black pepper. Whisk in ½ cup of the reserved pasta water to form a sauce with the consistency of béchamel—thin enough to coat pasta 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, stirring well to coat everything evenly.
- Assemble and Top: Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining ½ cup shredded cheese evenly over the top. Then sprinkle with the panko breadcrumbs and lightly spray with cooking spray to encourage browning.
- Bake and Brown: Bake in the preheated oven for 14 to 18 minutes until the breadcrumbs are golden and crispy. For deeper browning, place the dish 3 to 4 inches below your broiler and broil for 1 to 2 minutes, watching closely to avoid burning.
Notes
- This baked pasta dish blends creamy pumpkin and Gruyère cheese with savory pancetta, nutritious kale, and hearty white beans for a balanced, flavorful meal.
- Use whole-wheat or gluten-free pasta and panko to accommodate dietary preferences.
- Broiling briefly at the end enhances the crunch and color of the breadcrumb topping.
- Reserve pasta water is key to adjusting the sauce consistency perfectly.
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 g
- Trans Fat: 0 g
- Carbohydrates: 66.5 g
- Fiber: 13 g
- Protein: 25.5 g
- Cholesterol: 17.5 mg
