Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans

Ingredients (12)

• 6 oz panchetta diced
• 1 onion thinly sliced
• Kosher salt and freshly ground black pepper
• Cooking spray
• 2 cloves garlic minced
• 1/2 tsp red pepper flakes
• 2 bunches kale stemmed and torn
• 12 oz DeLallo whole-wheat or gluten-free penne pasta
• 2 15-oz cans cannellini beans, drained and rinsed
• 1 15-oz can pumpkin puree, or butternut puree
• 1 1/2 cups grated Gruyère or sharp Cheddar cheese 4 1/2 oz (I used Gruyere)
• 1/2 cup panko or gluten-free breadcrumbs