Baked trofie with pumpkin, stringy and tasty. The recipe I want to tell you about today is yet another Recipe with pumpkin that never misses in my fridge. A creamy and delicious baked dish that my family loved very much. For the pasta shape, I chose fresh trofie, which I really like, but if you prefer, any other pasta shape, both fresh and dried, would be fine. I added pumpkin cream to the béchamel sauce and used it to dress the pasta, then added lots of scamorza which made the dish special. Also read the recipe for my Pumpkin Ravioli with a ricotta filling. If you like pumpkin, but even if you don’t love it too much, I recommend trying this recipe. A Baked Pasta with pumpkin and béchamel that conquers at the first forkful! Let’s hurry into the kitchen and prepare it together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 425.90 (Kcal)
- Carbohydrates 32.28 (g) of which sugars 3.43 (g)
- Proteins 22.81 (g)
- Fat 23.35 (g) of which saturated 5.33 (g)of which unsaturated 3.30 (g)
- Fibers 0.77 (g)
- Sodium 421.88 (mg)
Indicative values for a portion of 225 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 Pasta with Pumpkin
- 14 oz trofie
- 12 oz pumpkin
- 1 1/4 cups béchamel
- 1/2 cup Grana Padano grated
- 9 oz scamorza
- 1 1/3 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 pinch pepper
How to prepare Baked Trofie with Pumpkin
Clean the pumpkin, removing the peel, seeds, and inner strands. Cut the pumpkin into small cubes. Pour the oil into a pan, add a clove of garlic and the pumpkin. Add a little salt and let the pumpkin cook for 7-8 minutes, stirring often with a wooden spoon; if it dries out too much, add a few tablespoons of water.
Remove the garlic clove and blend the pumpkin with an immersion blender to have a soft pumpkin cream. Prepare the béchamel following my recipe on How to make béchamel, or if you prefer, you can use the ready-made one.
Cook the Trofie in plenty of salted water. Drain them al dente and put them in a bowl. Add the pumpkin cream and béchamel and mix. Add the scamorza in small cubes and a pinch of pepper, mix.
Pour the pasta into a baking dish. Dress with plenty of grated Grana Padano. Bake the Pasta with pumpkin in a hot oven at 375°F in static mode for 18-20 minutes. In the last minutes of cooking, set the oven to grill for an irresistible gratin!
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover pasta, store it in a container in the fridge for 2 days; just reheat it for a few minutes in a hot oven or microwave. You can also freeze it
For a more flavorful dish, you can add 100 grams of speck or cooked ham in small pieces
Also read the recipe for my Lasagna with pumpkin and gorgonzola and the recipe for Soft pumpkin buns
