Pumpkin Bacon and Sundried Tomato Pasta Bake
Indulge in the ultimate comfort food with this Pumpkin Bacon and Sundried Tomato Pasta Bake—a cozy, flavor-packed casserole that’s perfect for fall or any time you crave something hearty and satisfying. Tender roasted pumpkin and crispy bacon are combined with al dente penne pasta and a luscious sundried tomato cream sauce, then layered with melty mozzarella and Parmesan for a golden-baked finish. The subtle sweetness of the caramelized pumpkin perfectly complements the savory notes of the smoky bacon and tangy sundried tomatoes, creating an irresistible harmony of flavors. Perfect for weeknight dinners or family gatherings, this pasta bake is easy to prepare and bursting with seasonal charm. Serve it straight from the oven with a sprinkle of fresh parsley for a comforting meal that’s as delicious as it is crowd-pleasing.
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Recipe Information
Ingredients
- 300 g penne pasta
- 500 g pumpkin (e.g., butternut squash)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 150 g bacon, diced
- 80 g sundried tomatoes, chopped
- 2 cloves garlic, minced
- 250 ml heavy cream
- 50 g grated Parmesan cheese
- 120 g shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
- 0.5 tsp paprika (optional)
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Peel and dice the pumpkin into small cubes (about 2 cm). Place them on the baking tray and drizzle with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the pumpkin in the oven for 20–25 minutes or until tender and slightly caramelized. Remove and set aside.
While the pumpkin is roasting, cook the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the chopped sundried tomatoes, cooking for 1–2 minutes.
Pour in the heavy cream and bring it to a gentle simmer. Add the Parmesan cheese, stirring until melted and combined. Season the sauce with 0.5 teaspoon of black pepper and paprika (if using).
In a large mixing bowl, combine the cooked penne pasta, roasted pumpkin, crispy bacon, and the creamy sundried tomato sauce. Gently toss to coat.
Transfer the mixture to a greased 9x13-inch (or similar) baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven at 200°C (400°F) for 15–20 minutes or until the cheese is melted and golden brown.
Remove from the oven and let the pasta bake cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 446 mg | 34% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
