Servings: 4 • 1 generous cup • Old Points: 6 pts • Points+: 8 pts
Calories: 307 • Fat: 7 g • Protein: 16 g • Carb: 49 g • Fiber: 8 g • Sugar: 5 g
Sodium: 237 mg (without salt) • Cholesterol: 14 mg

Ingredients:

• 8 oz Delallo uncooked whole wheat pasta (use brown rice pasta for GF)
• 2 slices center cut bacon, chopped
• 1 shallot, minced
• 15 oz homemade or canned pumpkin puree
• 1 cup reduced sodium chicken broth
• 3 tbsp grated Pecorino Romano cheese
• salt and fresh pepper to taste
• 1/2 tsp fresh rosemary, chopped
• 1/4 cup shredded Pecorino Romano cheese
• 1/2 cup shredded part skim mozzarella (I recommend: Polly-O)

Directions:

Preheat oven to 375°F. Spray a 9x9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.

Meanwhile, in a medium saucepan over medium heat add chopped bacon and sauté until golden, about 3 to 4 minutes. Add chopped shallot and cook 1 minute. Add pumpkin, chicken broth, rosemary and 3 tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 - 10 minutes.



Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.


Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.

Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then divide into 4 equal portions.


This can be prepared up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking.

Makes 4 servings.