The pasta tubes stuffed with pumpkin and sausage then baked au gratin were a big hit at home because both Andrea and I love these ingredients that harmonize flavors fantastically!
The idea of serving them standing was a bit wacky because eating them at home is fine, but taking a decent photo is a hassle!
However, the result is not bad at all, so… it can be done!
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I have opened a channel for free and open recipe sharing on WhatsApp without notifications or sound, which you can join by clicking the link here, and every day you can read a sweet and a savory recipe!
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STORAGE
The stuffed pasta tubes with ricotta, pumpkin, and sausage can be stored in the fridge in an airtight container for 1-2 days.
When it’s time to enjoy them, heat them in the oven at 340°F covered with parchment paper or in the microwave with a splash of milk or broth.
N.B. Please do not freeze this dish!
VARIATIONS
You can replace the sausage with bacon or diced cooked ham, or add diced mozzarella for a very stringy effect.
Still on the TOPIC of pumpkin and/or pasta tubes recipes, I leave you more ideas just below:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.82 oz pasta tubes
- 14.11 oz pumpkin (weight after cleaning, just pulp)
- 7.05 oz sausage
- 7.05 oz ricotta
- 1.27 cups béchamel sauce
- 5.29 oz scamorza cheese (diced)
- 1 red onion
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Baking Dishes
- Pastry Bags
Steps
Cook the pumpkin in cubes with a drizzle of oil and chopped onion until it becomes soft. Blend it until you get a smooth cream not too lumpy.
Brown the crumbled sausage without the casing in a pan.
Mix the pumpkin cream with ricotta, half of the cooked and crumbled sausage, salt, pepper, and a pinch of nutmeg, which goes perfectly.Cook the pasta tubes and halfway through cooking, drain and cool them with a quick stream of cold water.
Then fill the pasta tubes with the pumpkin and ricotta cream, perhaps with a pastry bag to avoid going crazy!!!!!!Spread a layer of béchamel on the bottom of a baking dish, place the pasta tubes upright, cover them with béchamel, diced scamorza, the remaining sausage, and generous parmesan.
To facilitate cooking, cover the dish and food with aluminum foil without touching, to create a closed chamber that promotes perfect cooking of the standing pumpkin and sausage pasta tubes.
Bake in a preheated oven at 356°F and after about 15 minutes remove the aluminum foil and continue cooking for another 10 minutes or depending on the characteristics of your home oven.
Not bad, you know? PUMPKIN and sausage are undoubtedly a winning combination!
Happy cooking to everyone! Annalisa
FAQ (Questions and Answers)
Can I prepare the pasta tubes in advance?
Yes, you can prepare them a few hours ahead and keep them in the refrigerator, covered with plastic wrap. Cook them when ready to serve.
What cheese can I use instead of ricotta?
You can replace it with robiola, mascarpone, or sheep ricotta for a stronger flavor, or a mix of them all.
How do I prevent them from drying out too much in the oven?
Cover the baking dish with parchment or aluminum foil in the initial stage of cooking, so they remain soft inside.
Can I use another type of pasta?
Yes, large cannelloni or conchiglioni are also suitable, filled with the same stuffing.
