Best Pumpkin Bacon And Sundried Tomato Pasta Bake Recipes

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CREAMY PUMPKIN PASTA BAKE



Creamy Pumpkin Pasta Bake image

This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!

Provided by Sheri Miller

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 12

Number Of Ingredients 13

1 pound rotini pasta
1 pound sweet Italian sausage
2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 ½ cups chicken broth
1 (15 ounce) can pumpkin puree
2 tablespoons crumbled cooked bacon
2 teaspoons Italian seasoning
1 teaspoon salt
1 cup heavy whipping cream
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
  • Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
  • Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 35.1 g, Cholesterol 51.2 mg, Fat 20.3 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 9 g, Sodium 992.5 mg, Sugar 3.3 g

PUMPKIN, BACON AND SUNDRIED TOMATO PASTA BAKE



Pumpkin, Bacon and Sundried Tomato Pasta Bake image

Make and share this Pumpkin, Bacon and Sundried Tomato Pasta Bake recipe from Food.com.

Provided by Chickee

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

500 g pumpkin
150 g diced bacon
1 onion, finely diced
3 garlic cloves, minced
500 g spiral pasta
425 g condensed creamy pumpkin soup
2 tablespoons fresh basil, chopped
1/2 cup white wine
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup grated tasty cheese
1/2 cup roasted pine nuts
1/2 cup sundried tomatoes, sliced thinly
olive oil
grated tasty cheese, extra

Steps:

  • Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
  • Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
  • Cook pasta until almost cooked, about 9 minutes in boiling water.
  • Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
  • Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
  • Bake for 10 minutes at 200 degrees.
  • Remove from the oven and let stand 5-10 minutes before serving.

Nutrition Facts : Calories 642.9, Fat 27.1, SaturatedFat 8.8, Cholesterol 38.7, Sodium 422.8, Carbohydrate 74, Fiber 4, Sugar 5.3, Protein 23.2

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