Name: Baked Pasta with Pumpkin and Bacon
Prep time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 14 oz pasta (caserecce); 2 cloves garlic; 1 sprig rosemary; 10.5 oz pumpkin; to taste roast seasonings; to taste pepper; to taste salt; 2 cups cups béchamel (I make it this way, click); 3.5 oz smoked bacon (or sausage); 5 oz smoked provola; 1.75 oz Parmigiano Reggiano DOP; 0.25 cups extra virgin olive oil

Baked Pasta with Pumpkin and Bacon.

Preparations made in a pot and also with the Bimby.
Very tasty, quick to make, and economical, the classic Sunday dish for the Italian family during the autumn and winter seasons.
Suitable for the tastes of the whole family, and ideal for those who are not very experienced or have little time to dedicate to cooking.
Just make a simple béchamel sauce and an easy and quick pumpkin cream. If you want, you can use ready-made béchamel, but I will give you my recipe to make in a pot or with the Bimby.
You will surely make a great impression in front of your guests even on a holiday.

Ingredients

Let’s go shopping

14 oz pasta (caserecce)
2 cloves garlic
1 sprig rosemary
10.5 oz pumpkin
to taste roast seasonings
to taste pepper
to taste salt
2 cups cups béchamel (I make it this way, click)
3.5 oz smoked bacon (or sausage)
5 oz smoked provola
1.75 oz Parmigiano Reggiano DOP
0.25 cups extra virgin olive oil

Baked Pasta with Pumpkin and Bacon

Tools

What we need for

1 Pot
1 Pan or the Bimby
1 Knife
1 Baking Tray

Steps

Let’s head to the kitchen

Prepare the pumpkin cream. Cut and peel the pumpkin, remove the seeds and inner fibers, and finally cut it into cubes.
Peel the garlic and place it in a pan with the rosemary sprig and olive oil.
Let it flavor without burning the garlic.
Then remove it from the pan and add the pumpkin with a pinch of salt, pepper, and seasonings, and cover with a lid.
Lower the heat and let it simmer on low heat until the pumpkin softens.
Now blend it and set it aside.
Prepare the béchamel sauce and find the recipe by clicking here.
Put water on to boil for the pasta, with a pinch of salt, and as soon as it boils, add the pasta and cook it for half the time indicated on the package.
Drain it and immediately rinse it under cold water to stop the cooking.
Preheat the oven to 356°F static.
Place the drained pasta in the pan along with half of the pumpkin cream
and add half of the béchamel, a little Parmesan, and mix.
Now take a baking tray, and put a ladle of béchamel at the base, then a bit of pasta
and a bit of diced bacon,
proceed with some diced provola
and a bit of pumpkin cream you set aside.
Repeat the operation until you finish the ingredients, ending with Parmesan and provola as the last ingredients.
Turn the oven on to 356°F.
Bake for 15 minutes, then raise the temperature to 392°F grill mode, move the tray to the upper rack and let it brown for 5 minutes or until it reaches your desired color.
Put the whole garlic and rosemary sprig along with the oil in the bowl. Sauté for 3 min. at 230°F reverse speed 1.
Open the lid and remove the garlic and rosemary.
Put the diced pumpkin, a pinch of salt, pepper, and seasonings in the bowl. Cook for 20 min. at 212°F with the basket instead of the measuring cup speed 1.
Finally, blend for 10 sec speed 8. Collect with the spatula and set aside in a bowl,
Wash and dry the bowl and prepare the béchamel following my recipe by clicking here you will find it.
From this point on, follow the explanations to assemble the pasta at the top in the traditional recipe.
Here is the Baked Pasta with Pumpkin and Bacon ready