Baked Pumpkin Goat Cheese Alfredo with Bacon Recipe

Baked Pumpkin Goat Cheese Alfredo with Bacon Recipe
Baked Pumpkin Goat Cheese Alfredo with Bacon Recipe photo by Taste of Home
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Baked Pumpkin Goat Cheese Alfredo with Bacon Recipe

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This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.

Ingredients

  • 1 pound cellentani
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 4 ounces crumbled goat cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon white pepper
  • 2 tablespoons chopped fresh sage
  • TOPPINGS:
  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 ounces crumbled goat cheese
  • 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350°. Cook pasta according to package instructions.
Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat.
Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, about 15 minutes. Remove cover; bake until cheeses are melted, about 5 minutes longer. Yield: 10 servings.
Originally published as Baked Pumpkin Goat Cheese Alfredo with Bacon in Taste of Home September/October 2017

Nutritional Facts

1 cup: 559 calories, 37g fat (20g saturated fat), 111mg cholesterol, 535mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 19g protein.

  • 1 pound cellentani
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 4 ounces crumbled goat cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon white pepper
  • 2 tablespoons chopped fresh sage
  • TOPPINGS:
  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 ounces crumbled goat cheese
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 350°. Cook pasta according to package instructions.
  2. Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat.
  3. Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, about 15 minutes. Remove cover; bake until cheeses are melted, about 5 minutes longer. Yield: 10 servings.
Originally published as Baked Pumpkin Goat Cheese Alfredo with Bacon in Taste of Home September/October 2017

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