
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
Directions
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