Baked Pumpkin Goat Cheese Alfredo with Bacon Recipe

3.5 3 3
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

Read Reviews
3.5 3 3
Publisher Photo
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 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 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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Reviews forBaked Pumpkin Goat Cheese Alfredo with Bacon

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Debra Torres User ID: 4566970 279322
Reviewed Dec. 15, 2017

"Thought this would be a good one since it was a contest winner. It sparked a lot of talk around our dinner table, but most of it was negative. Don’t think I would make again."

MY REVIEW
spiceygas User ID: 3317044 278090
Reviewed Nov. 21, 2017

"Made this minus the pumpkin. Pumpkin is in way too many things now. It's getting out of control.

Anyways, added in some tomato paste in place of the pumpkin and got great results. Tasted fabulous, and the wife loves goat cheese."

MY REVIEW
greatwithoutgluten User ID: 6330173 276020
Reviewed Oct. 8, 2017

"Seriously great flavor! We loved this and will be making again. Great recipe. We loved the goat cheese and bacon flavors."

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