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Cheesy Pumpkin Pork Pasta Bake

Cheesy Pumpkin Pork Pasta Bake

Course Main Dish, Side Dish
Cuisine American, European
Keyword fall casseroles, fall recipes, Pork pasta casserole, Pumpkin Pasta Casserole, Pumpkin Pasta Recipe, Pumpkin Pork Casserole, Pumpkin Recipes
Prep Time 25 minutes
Cook Time 1 hour
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 3+1/2 lb pumpkin
  • 1 lb pasta
  • 8 shallots
  • 2 tbsp olive oil
  • 1 lb mixed ground pork
  • 2 cloves of garlic
  • 2 tablespoons tomato paste
  • kosher salt and freshly ground pepper
  • 1/3 cup dry white wine
  • 1 cup vegetable broth
  • 2+1/2 cups grated Emmentaler cheese

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Cut the pumpkin into large pieces. Roast until you can easily run a fork through it. About 40 minutes.
  3. Peel the skin off and discard the seeds.
  4. Turn the oven temperature down to 350F.
  5. Cook the pasta in salted water until just al dente.
  6. Drain and rinse with cold water. Set aside.
  7. Peel and dice the shallots.
  8. Peel and thinly slice the garlic.
  9. Heat the olive oil in a skillet.
  10. Add the shallots and sauté until transparent.
  11. Add the garlic and cook for another minute.
  12. Stir in the ground pork. Cook, stirring, until it browns.
  13. Stir in the tomato paste to coat the meat.
  14. Add the pumpkin to the pan.
  15. Season with salt and pepper.
  16. Pour in the wine and broth, and simmer gently for 10–15 minutes until the liquid reduces.
  17. Transfer to a casserole dish.
  18. Toss with the pasta to combine. Then toss with 2 cups of the grated cheese
  19. Sprinkle the rest of the grated cheese on top.
  20. Bake for 30 minutes or until the top starts to brown.
  21. Remove from the oven and serve.