BAKED PASTA WITH PUMPKIN AND SAUSAGE is a rich and tasty main course. It’s a great solution for Sunday lunch as you can also prepare it the night before and bake it when your guests arrive.
If you make the béchamel sauce with my recipe, success is guaranteed as it will please both adults and children alike.
To prepare this delicious dish, I used the Butternut squash, also called violin squash, which compared to other varieties has a thinner skin that makes it easier to clean.
If you liked this delicacy, don’t miss the following recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 14 oz rigatoni
- 10.5 oz sausage
- 10.5 oz pumpkin
- 18 oz béchamel
- 3 mozzarella
- to taste grated Parmesan cheese
- to taste extra virgin olive oil
Tools
- Glass casserole dish
- Frying pan
- Pot
- Knife
- Cutting board
- Blender
Steps
Let’s prepare the seasoning
Peel the pumpkin, remove the seeds and fibers, cut it into cubes, and cook it in a pot with a little water.
Peel the sausage, place it in a frying pan with a drizzle of extra virgin olive oil and sauté for a few minutes.
Prepare the béchamel sauce and blend it with the pumpkin.
Cut the mozzarella into small cubes.
Let’s finish the preparation
Preheat the oven to 356°F.
Cook the pasta in a pot with plenty of salted water. Halfway through cooking, drain it and put it back in the pot.
Add the béchamel and pumpkin cream and mix well.
Pour the pasta into a glass casserole dish.
Combine the sausage, mozzarella, and a handful of grated Parmesan cheese and mix.
Sprinkle the surface with more grated cheese and bake in the oven at 356°F for about 20/25 minutes.
Our baked pasta with pumpkin and sausage is ready.
Let it rest for 10 minutes before serving.
Storage and Tips …
Store in the fridge.
Consume within 2 days
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
