1-Start by preheating your oven to 190°C (375°F) and greasing a 23×23 cm (9×9-inch) baking pan for this baked pumpkin pasta recipe with creamy sauce. Boil salted water in a large pot for the pasta, setting the stage for a simple yet flavorful meal. This method keeps things straightforward, ideal for busy families or outdoor cooking enthusiasts who want a break from the grill.

2-First, cook the pasta until it’s al dente, which usually takes about 8-10 minutes depending on the type. In a saucepan over medium heat, sauté the chopped bacon or pancetta until it’s golden, about 3 to 4 minutes, then add the minced shallot and cook for 1 more minute. Stir in the pumpkin puree, broth, rosemary, and 3 tablespoons of Pecorino Romano cheese, seasoning with salt and pepper to taste.

3-Simmer this mixture for 8 to 10 minutes to blend the flavors of the creamy sauce and autumn spices. Drain the cooked pasta and mix it with the sauce in the pan for even coating. Transfer everything to the prepared baking dish, spread it out evenly, and top with the remaining Pecorino Romano and mozzarella cheese.

4-Cover the dish and bake for 25 to 30 minutes until the cheese melts and the edges turn brown, creating that perfect baked pumpkin pasta. Let it rest for 5 minutes before serving to allow the flavors to settle. Each serving offers about 307 calories, with 16 grams of protein and 8 grams of fiber, making it a balanced choice for health-minded eaters.