Name: Pumpkin Pasta Bake
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 320g Barilla Tortiglioni; 1 Small butternut pumpkin, approximately 1.5kg; 2 Garlic clove; 1 handful Sage leaves; 3 branches Fresh rosemary; 250g Smoked provolone or other smoked cheese; 150g Ricotta; 100g Parmigiano reggiano, grated; 250g Bacon lardons (optional)

Pumpkin Pasta Bake

1 hours 5 minutes

Domenica italiana

Creamy Pumpkin Pasta Bake Comfort food!

Warm up your wheels for Domenica Italiana

Ingredients

4 servings

320gBarilla Tortiglioni

1Small butternut pumpkin, approximately 1.5kg

2Garlic clove

1 handfulSage leaves

3 branchesFresh rosemary

250gSmoked provolone or other smoked cheese

150gRicotta

100gParmigiano reggiano, grated

250gBacon lardons (optional)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Halve and quarter pumpkin, remove seeds and skin.

Step 2

Cut ⅔ into large chunks, ⅓ into 2 cm cubes.

Step 3

Season chunks with EVOO, add sage leaves and crushed garlic.

Step 4

Cover with foil & bake at 180°C for ~40 min.

Step 5

Chop rosemary, sage & garlic.

Step 6

Sauté in EVOO for 1 min, add diced pumpkin & roast 4–5 min. Reserve.

Step 7

Dice provolone cheese (1 cm).

Step 8

Blend roasted pumpkin with stock until smooth and fluid.

Step 9

Season with nutmeg (optional).

Step 10

Cook pasta for half of the time, drain and mix with pumpkin purée.

Step 11

Add pumpkin cubes + cheeses (reserve ¼ for topping).

Step 12

Transfer to baking dish, sprinkle remaining parmigiano and provolone, dot ricotta, add sage leaves.

Step 13

Bake at 180°C for ~25 min until golden.

Suggestion

Finish with balsamic glaze for extra depth!

Pumpkin Pasta Bake