BAKED PUMPKIN GOAT CHEESE ALFREDO WITH BACON

Baked Pumpkin Goat Cheese Alfredo with Bacon image

This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) cellentani or spiral pasta
4 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
2 shallots, minced
2 cups heavy whipping cream
1 cup whole milk
4 ounces crumbled goat cheese
1/2 cup grated Parmesan cheese
1/2 cup canned pumpkin
1/2 teaspoon white pepper
2 tablespoons chopped fresh sage
TOPPINGS:
1 pound bacon strips, cooked and crumbled
2 ounces crumbled goat cheese
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 350°. Cook pasta according to package instructions., Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.

Nutrition Facts : Calories 559 calories, Fat 37g fat (20g saturated fat), Cholesterol 111mg cholesterol, Sodium 535mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.