Baked pasta with pumpkin: stringy and tasty. In my kitchen, pumpkin is often the star in autumn. So good and so versatile, it always lends itself to the preparation of thousands of recipes, both savory and sweet. The recipe I want to tell you today is a First course with pumpkin: a delicious creamy baked pasta, stringy and exquisite. And with pumpkin, don’t miss the Pumpkin Schiacciata and the Baked pumpkin with potatoes. A very creamy béchamel enriched with pumpkin cream wraps the pasta, making it irresistible. I also added lots of cubed scamorza cheese to make it special, but if you want to go overboard, you can also add speck or cooked ham. If you love pumpkin and go crazy for Baked pasta, this is a recipe not to be missed. Let’s rush to the kitchen and together prepare a delicious Baked Pumpkin Pasta
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 509.45 (Kcal)
- Carbohydrates 43.65 (g) of which sugars 5.67 (g)
- Proteins 25.23 (g)
- Fat 26.23 (g) of which saturated 7.26 (g)of which unsaturated 3.86 (g)
- Fibers 2.94 (g)
- Sodium 527.85 (mg)
Indicative values for a portion of 250 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 for Baked Pumpkin Pasta
- 12.3 oz pasta (your preferred shape)
- 1.1 lbs pumpkin
- 8.8 oz scamorza cheese
- 1.8 oz grated parmesan
- 1.7 cups béchamel
- 1 white onion (medium)
- to taste extra virgin olive oil
- to taste salt
How to prepare Baked Pasta with Pumpkin
You can prepare the béchamel following my recipe How to make béchamel or, for convenience, use the ready-made one. Clean the pumpkin by removing the skin, seeds, and internal fibers. Then cut it first into slices and then into small cubes.
Pour 2-3 tablespoons of olive oil into a saucepan or skillet. Add the cleaned and thinly sliced onion and the pumpkin. Season with salt and let the pumpkin cook for 8-10 minutes over medium heat, stirring it often with a wooden spoon. If it dries too much, add a few tablespoons of the pasta cooking water.
While the pumpkin is cooking, cook the pasta, in the shape you prefer, in plenty of salted water. Drain it al dente. At the end of cooking, transfer the cooked pumpkin to a mixer or an immersion blender cup and reduce it to a cream. Pour the pasta into a bowl. Add the béchamel, the pumpkin cream, and 2/3 of the scamorza in small cubes.
Mix well. Pour all the pasta into a baking dish. Add the remaining scamorza in small cubes on the surface. Cook the Pasta with pumpkin in a static oven at 375°F (190°C) for 15-16 minutes. In the last minutes, you can set the oven to grill for an irresistible gratin
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there’s leftover Pasta with pumpkin, store it in a container in the fridge or you can also freeze it
You can replace the white scamorza with smoked scamorza or with another soft and stringy cheese
Don’t miss the recipe for Stuffed Pumpkin Shells
