this Baked pumpkin noodles is made from pancetta, kale and white beans and topped with Gruyere and Panko crumbs.

Baked pumpkin noodles

This healthy baked pumpkin noodle bake is an absolute comfort food. I know that it is rare to hear the words “healthy” and “comfort food” in the same sentence, but listen to me! Pumpkin, kale, cannellini beans, and whole wheat pasta add a ton of fiber to this dish, and gruyere and pancetta give it the comfort food and add protein. You can also try my Pumpkin Mac and Cheese with Roasted Vegetables, and for a more reduced version of this recipe, try my other cheesy-baked pumpkin noodles.

Baked pumpkin noodles

I don’t know about you, but I’ve tried to like whole wheat pasta for years and never found a brand my family would eat. I didn’t care about texture until I discovered DeLallo organic whole wheat pasta that changed my life. My husband, who is pretty picky about his pasta, loves them too, and now it’s the only whole grain brand I’ll ever use. Their gluten free noodles are AMAZING too. So if you can’t eat gluten, you can just swap it out.

What are the Benefits of Eating Pumpkin?

I love to cook with pumpkin. Not only does it require no preparation (other than opening the can!), But it’s also packed with nutrients. One cup of pumpkin contains two grams of protein and seven grams of fiber. It’s also a great source of vitamins A, K, and E.

Ingredients for pumpkin noodles

This creamy pumpkin noodle bake is like a fancy mac and cheese! This is inside:

  • pasta: I teamed up with DeLallo to make this pasta recipe. Their whole grain penne was the perfect choice, but you could really use any shape, like mussels, fusilli, or cavatappi.
  • pumpkin: Pumpkin is an important ingredient here, of course, but you can also use butternut squash puree.
  • cheese: This dish is not called “cheesy baked pumpkin noodles” for nothing! I use Gruyere, but you could trade it in for white cheddar. I mix a cup with the pumpkin puree and sprinkle half a cup on top for the maximum
  • Kale: I’m using two bundles of kale for this recipe, which means you’re getting a very healthy dose of greens. The kale cooks in the boiling pasta water for a few minutes before the pasta is cooked. If you want to replace it with spinach, skip boiling in water and just add it to the pasta towards the end.
  • Beans: I use cannellini beans, but I can swap them with Great Northern.
  • bacon: Pancetta is basically Italy’s version of bacon, but you can replace it with bacon if you prefer.
  • Other ingredients: The onion cooks in a pancetta drop with a little salt, garlic and red pepper. This combination really improves the taste of the entire meal.
  • Panko: I top the pasta with panko, which turns crispy and golden in the oven. If you want to brown the breadcrumbs even more, you can finish frying the pasta for a minute or two.

Save, freeze and reheat pumpkin noodles

This pasta can be kept in the refrigerator for up to five days and in the freezer for up to three months. I like to portion leftovers into individual portion containers. So when I need a quick lunch I can only take out one serving at a time. Thaw overnight and then place in the microwave to warm up.

You can also freeze the whole baking dish. Follow all the steps to top the pasta with cheese. Wrap tightly with plastic wrap and freeze. Thaw overnight to warm up, sprinkle with panko and then bake until it is heated through.

Baked pumpkin noodles

Pumpkin noodles with white beans and kalePumpkin pasta with GruyerePumpkin noodles with kale and white beans

More Pumpkin Recipes You’ll Love:

Cheesy baked pumpkin noodles with pancetta, kale and white beans


473 Calories
25.5 protein
66.5 carbohydrates
13.5 Fats

Preparation time: fifteen Minutes

Cooking time: 1 Mr

Total time: 1 Mr fifteen Minutes

These baked pumpkin noodles are made from pancetta, kale and white beans and topped with Gruyere and panko crumbs.

  • 6th ounce panchetta, diced
  • 1 onion, thinly cut
  • Kosher salt and freshly ground black pepper
  • Cooking spray
  • 2 Cloves garlic, chopped
  • ½ teaspoon red pepper flakes
  • 2 Bundle of kale, stalked and torn
  • 12th ounce DeLallo whole grain or gluten-free penne pasta
  • 2 15 ounce cans Cannellini beans, drained and rinsed
  • 1 15 oz can Pumpkin puree or butternut puree
  • 1 ½ cups grated Gruyère or spicy cheddar cheese , 4 ½ oz (I used Gruyère)
  • ½ Cup Panko or gluten-free breadcrumbs
  • In a large pan over medium heat, fry the pancetta for 8 to 10 minutes until crispy. Place on a plate or rack lined with kitchen paper to cool down and discard all but about 2 teaspoons of rendered fat.

  • Put the onion and 1/4 teaspoon of salt in the same pan. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and pepper flakes for the last minute, and only toast them for 20-30 seconds before the garlic burns.

  • Add 2 tablespoons of water to deglass the pan, scrape off any browned pieces, and remove from heat.

  • While the onion is cooking, fill a large saucepan with salted water and bring to a boil.

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

  • Add the kale to the boiling water and cook it for about 2 minutes, until it is light green and tender, but not soft. Use a slotted spoon to put it in a colander.

  • Add the pasta to the same saucepan and cook for a minute or two as directed on the packet; it should only be just about al dente.

  • ¾ Catch a 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 of crushed gruyère or cheddar cheese. Season generously with black pepper.

  • Stir ½ cup of pasta water into the pumpkin mixture. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; add a little more water if necessary.

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

  • Pour into the baking dish and sprinkle with the remaining ½ cup of grated cheese; Finish with the breadcrumbs and sprinkle with a little cooking spray to increase the browning.

  • Bake for 14 to 18 minutes, until the breadcrumbs are golden brown. For deeper browning, place 3 to 4 inches under your grill and grill for 1 to 2 minutes, being careful not to burn.

Portion: 11/2 cups, Calories: 473kcal, Carbohydrates: 66.5G, Protein: 25.5G, Fat: 13.5G, Saturated fatty acids: 5.5G, Cholesterol: 17.5mg, Sodium: 729mg, Fiber: 13thG, Sugar: 6thG

Keywords: Baked Pumpkin Noodles, Cheesy Baked Pumpkin Pasta, Pumpkin Noodles

This recipe is sponsored by Dellallo. Thank you for letting me share the products I love that allow you to get these recipes for free.


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