Baked pasta with pumpkin and radicchio, a tasty main course, perfect for Sunday lunches with family or friends. A very simple recipe to prepare in advance, without béchamel sauce, but with plenty of cheese that makes it unique and indulgent. Of course, if you want to enrich it, you can also add béchamel sauce. To make it, I used kamut pasta, but you can use any classic type of pasta you prefer. If you are celiac, kamut is a type of grain that contains gluten. You will need to use another type of pasta, for example, chickpea, lentil, rice, or buckwheat pasta. Colorful, with an autumnal flavor and lots of smoked scamorza cheese that makes this main course even more flavorful, the baked pasta with pumpkin and radicchio will be ready in a click!
If you’re interested in other baked pasta recipes, also read:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 277.95 (Kcal)
- Carbohydrates 17.53 (g) of which sugars 1.98 (g)
- Proteins 13.58 (g)
- Fat 17.52 (g) of which saturated 2.17 (g)of which unsaturated 0.86 (g)
- Fibers 1.34 (g)
- Sodium 910.73 (mg)
Indicative values for a portion of 192 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
- 5.6 oz pasta (kamut)
- 1.5 cups pumpkin
- 4.2 oz radicchio
- garlic powder (to taste)
- 2 tbsp extra virgin olive oil
- 5.3 oz smoked scamorza cheese
- 1 oz grated Parmesan cheese
- salt (to taste)
- pepper (to taste)
Tools
- High-Edged Saucepan
- Frying Pan
- Cutting Board
- Knife
- Baking Dish
Steps
First, clean the pumpkin. Remove the seeds and inner fibers and also remove the skin. I usually leave it when it’s edible, but for this recipe, I preferred to remove it. Next, cut the pumpkin into cubes and sauté in a pan with garlic powder. Season with salt and cook with a lid for 5 minutes. Meanwhile, clean the radicchio. Remove the more damaged outer leaves, wash the remaining leaves under water, drain, and thinly slice them. Add the radicchio to the pan with the pumpkin and continue cooking for another 5 minutes, stirring occasionally. Once cooked, mash the pumpkin roughly with a fork.
Meanwhile, cook the pasta al dente. I recommend keeping it very al dente, as it will finish cooking in the oven. Drain it and transfer it to the pan with the sauce. Add a bit of cooking water and sauté for a couple of minutes. Then add the smoked scamorza cheese cut into pieces, mix, and transfer everything to a slightly oiled baking dish. Sprinkle grated cheese on top.
Bake in a preheated oven at 356°F with fan function for 5 minutes, or until a crust forms on the surface.
Storage and Tips for Baked Pasta with Pumpkin and Radicchio
Baked pasta can be prepared in advance and stored in the refrigerator for 1 or 2 days. If needed, put it in the oven to finish cooking.
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FAQ Questions and Answers for Baked Pasta with Pumpkin and Radicchio
What can I substitute for kamut pasta?
As an alternative to kamut pasta, you can use any other type of pasta you like. In case of celiac disease, I recommend using chickpea, lentil, or rice pasta. Otherwise, you can also use the classic durum wheat pasta.
