Recipe Background
For all its pretensions of being a spooky, scary holiday, Halloween's just all about the fun! Even supposedly sinister organ music or foreboding gothic castles take on a certain lighthearted silliness as the weather gets crisper and the trick-or-treaters start wandering the streets. It's in that spirit of festive fun that Boo Bake jumps from the cupboard to make your tastebuds scream in delight! This pasta bake uses pumpkin instead of tomato as the base of its creamy, fragrant, autumnal sauce, and its smooth orange sweet-and-savory flavor will startle you with its deliciousness. The pasta is tender, the cheeses are sharp and creamy, and the bacon topping is crisp and delightful! Boo Bake has put on its favorite Halloween costume and is ready to embrace the season!
For all its pretensions of being a spooky, scary holiday, Halloween's just all about the fun! Even supposedly sinister organ music or foreboding gothic castles take on a certain lighthearted silliness as the weather gets crisper and the trick-or-treaters start wandering the streets. It's in that spirit of festive fun that Boo Bake jumps from the cupboard to make your tastebuds scream in delight! This pasta bake uses pumpkin instead of tomato as the base of its creamy, fragrant, autumnal sauce, and its smooth orange sweet-and-savory flavor will startle you with its deliciousness. The pasta is tender, the cheeses are sharp and creamy, and the bacon topping is crisp and delightful! Boo Bake has put on its favorite Halloween costume and is ready to embrace the season!
Ingredients
For the filling:
- 1 (16-ounce) package cellentani or spiral pasta
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 shallots minced
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 ounces goat cheese crumbled
- 1/2 cup parmesan cheese grated
- 1/2 cup canned pumpkin
- 1/2 teaspoon white pepper
- 2 tablespoons fresh sage chopped
For the topping:
- 1 pound bacon strips cooked and crumbled
- 2 ounces goat cheese crumbled
- 1/4 cup parmesan cheese grated
Directions
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- Cook the pasta to al dente according to the package instructions.
- While the pasta is cooking, in a large saucepan over medium heat, heat the butter and the olive oil.
- Add the garlic and the shallots to the butter mixture. Cook, while stirring, until fragrant, about 1-2 minutes.
- Add the whipping cream, the milk, 4 ounces of the goat cheese, 1/2 cup of the parmesan cheese, the pumpkin, and the white pepper.
- Reduce the heat to low.
- Cook, stirring constantly, until the mixture is reduced, about 6-8 minutes.
- Add the sage to the pumpkin mixture.
- Transfer the pumpkin away from the heat.
- Drain the cooked pasta and gently stir it into the pumpkin sauce.
- Transfer the pasta mixture to the prepared dish.
- Top the pasta mixture with the bacon, the remaining goat cheese, and the remaining parmesan cheese.
- Bake, covered, for 15 minutes.
- Uncover and bake until the cheeses are melted, about 5 minutes.
- Serve.
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