Baked Pumpkin Goat Cheese Alfredo With Bacon

• 1 package (16 ounces) cellentani or spiral pasta
• 4 tablespoons butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 shallots, minced
• 2 cups heavy whipping cream
• 1 cup whole milk
• 4 ounces crumbled goat cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup canned pumpkin
• 1/2 teaspoon white pepper
• 2 tablespoons chopped fresh sage
• 1 pound bacon strips, cooked and crumbled
• 2 ounces crumbled goat cheese
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350u0b0. Cook pasta according to package instructions.
2. 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 six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat.
3. 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.

pasta, butter, olive oil, garlic, shallots, heavy whipping cream, milk, goat cheese, parmesan cheese, pumpkin, white pepper, fresh sage, bacon, goat cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/baked-pumpkin-goat-cheese-alfredo-with-bacon/ (may not work)