Name: Cheesy Pumpkin Pasta Bake with Pancetta, Kale and White Beans
Prep time: 15 min
Cook time: 1 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: 6 ounces pancetta, diced; 1 onion, thinly sliced; Kosher salt and freshly ground black pepper; Cooking spray; 2 cloves garlic, minced; ½ teaspoon red pepper flakes; 2 bunches kale, stemmed and torn; 1 (1-pound) bag DeLallo Organic Whole-Wheat Cavatappi Pasta; 2 (14-ounce) cans DeLallo Imported Cannellini Beans, drained and rinsed; 1 (15-ounce) can pumpkin puree, or butternut puree; 1 ½ cups grated Gruyère or sharp Cheddar cheese , 4 ½ ounce (I used Gruyere); ½ cup DeLallo Panko Breadcrumbs or gluten-free breadcrumbs

Ingredients

6 ounces pancetta, diced

1 onion, thinly sliced

Kosher salt and freshly ground black pepper

Cooking spray

2 cloves garlic, minced

½ teaspoon red pepper flakes

2 bunches kale, stemmed and torn

1 (1-pound) bag DeLallo Cavatappi Pasta

2 (14-ounce) cans DeLallo Imported Cannellini Beans, drained and rinsed

1 (15-ounce) can pumpkin puree, or butternut puree

1 ½ cups grated Gruyère or sharp Cheddar cheese , 4 ½ ounce (I used Gruyere)

½ cup DeLallo Panko Breadcrumbs or gluten-free breadcrumbs

Directions

In a large skillet over medium heat, fry the pancetta until it’s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 teaspoons rendered fat.

To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.

Add 2 tablespoons of water to deglaze the pan, scrape up any browned bits, and remove from the heat.

While the onion cooks, fill a large pot of salted water and bring it to a boil.

Preheat the oven to 450°F and grease a rectangular baking dish with cooking spray.

Add the kale to the boiling water and cook for just 2 minutes or so, until it’s bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.

To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.

Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.

In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.

Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.

Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.

Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning.

Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.