Pumpkin Pasta Bake
Pumpkin Pasta Bake
Creamy Pumpkin Pasta Bake Comfort food!
1 hours 5 minutes total
Warm up your wheels for Domenica Italiana
Ingredients
Serves 4
| 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) |
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.
Tip
Finish with balsamic glaze for extra depth!
Warm up your wheels for Domenica Italiana
The “Domenica Italiana” is a ritual of togetherness, a moment when families gather, slow down, and share the simple joy of a meal made to be enjoyed together.