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

Serves: 8 Save

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

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