The baked trofie with pumpkin ragù is a succulent, inviting, and appetizing first course, a delicious recipe perfect for the holiday table. I chose pumpkin ragù because I was tired of eating plain pasta due to my strong tomato intolerance and my desire to enjoy a nice ragù. So, the pumpkin puree replaced the tomato, and I was fully satisfied with my nice plate of baked trofie with pumpkin ragù.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz fresh trofie
- 14 oz pumpkin ragù
- 5.3 oz béchamel sauce
- 2 tablespoons grated Parmesan cheese
- 3.5 oz Asiago cheese
Tools
- 1 Pasta Cooker
- 1 Bowl
- 1 Silicone Spoon
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Baking Dish
Steps
Prepare the meat and pumpkin ragù: in the article, you will find all the instructions to bake the whole pumpkin in the oven and prepare the ragù. Boil the pasta in plenty of salted water for the time indicated on the package. Cut the Asiago into cubes. Drain the pasta, transfer it into a bowl, and mix it with the pumpkin ragù, add the béchamel sauce, one tablespoon of grated Parmesan, the Asiago cubes, and stir. Place the pasta in an oven-safe baking dish, sprinkle with a bit of grated Parmesan, and bake in the oven at 392°F (200°C) for 20/25 minutes.
