Ingredients
1 package (16 ounces) cellentani or spiral pasta4 tablespoons butter1 tablespoon olive oil3 garlic cloves, minced2 shallots, minced2 cups heavy whipping cream1 cup whole milk4 ounces crumbled goat cheese1/2 cup grated Parmesan cheese1/2 cup canned pumpkin1/2 teaspoon white pepper2 tablespoons chopped fresh sageTOPPINGS:1 pound bacon strips, cooked and crumbled2 ounces crumbled goat cheese1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. Cook pasta according to package instructions.
Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next 6 ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat.
Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.
