Baked pasta with pumpkin and broccoli, a very simple first course to make and perfect for dinners with friends, or an everyday lunch. After sharing the recipe for baked pasta with sausage, I couldn’t resist letting you try this delicacy too! A very simple and super quick recipe to prepare, without béchamel, but with lots of melting cheese.
To prepare it, I used frozen broccoli, but you can also replace them with fresh ones. Lately, I have been increasingly using frozen vegetables to cook. I find it more practical, but above all, there is less waste because they are already cleaned.
In addition to broccoli, I used pumpkin, and after cooking them both in a pan with garlic and oil, I used them to season the pasta. I must admit that it was already a great dish like this, but could I not enrich it with stracchino and scamorza? The result is a tasty baked first course, even the youngest and most skeptical in the house ate it. Curious to find out how to prepare it? Let’s go to the kitchen together, because the baked pasta with pumpkin and broccoli will be ready in a click!
If you are interested in other first courses, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 3 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 468.35 (Kcal)
- Carbohydrates 24.61 (g) of which sugars 2.81 (g)
- Proteins 24.94 (g)
- Fat 30.83 (g) of which saturated 1.15 (g)of which unsaturated 0.36 (g)
- Fibers 2.84 (g)
- Sodium 926.21 (mg)
Indicative values for a portion of 314 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups pasta
- 7 oz frozen broccoli
- 7 oz pumpkin (already cleaned)
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 7 oz stracchino
- 5.8 oz scamorza
- salt (to taste)
Tools
- High-Sided Casserole
- Pan
- Cutting Board
- Knife
- Baking Dish
Steps
First, clean the pumpkin. Remove the peel and seeds, and cut it into not too large cubes. Then peel a clove of garlic and stick it with a toothpick to easily remove it after cooking the vegetables.
Then brown the clove of garlic in a non-stick pan with the oil. As soon as it is slightly golden, add the pumpkin cubes and frozen broccoli. Season with salt and cook covered over low heat for 10 minutes.
Meanwhile, cook the pasta until very al dente in plenty of salted water and cut the scamorza into cubes. Then set it aside. Next, add a couple of tablespoons of pasta cooking water to the sauce, increase the heat and stir.
Drain the pasta for half the cooking time stated on the package and transfer it to the pan with the vegetables. Stir again and add the stracchino. Another couple of tablespoons of pasta cooking water and stir until the cheese is well melted.
Transfer half of the pasta to a baking dish and add a few cubes of scamorza. Sprinkle plenty of grated cheese and pour over the remaining pasta. Add the remaining scamorza cubes, more grated cheese, and bake in a preheated oven at 392°F (200°C) with static function for 5 minutes, or until the cheese is melted.
The pasta with broccoli and pumpkin baked without béchamel is ready to be served.
Storage and Tips for Baked Pasta with Pumpkin and Broccoli
The baked pasta without béchamel can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Baked Pasta with Pumpkin and Broccoli
Can I use béchamel instead of stracchino?
Yes, you can prepare this first course using béchamel, or you can replace stracchino with another spreadable cheese of your choice.
