Baked Pasta with Sausage, Pumpkin, and Provola…The Perfect Dish to Prepare in Advance!
If you are looking for a simple, satisfying first course perfect for any occasion, you are in the right place. A real treat that combines the rustic flavor of sausage with the sweetness of pumpkin, with the stringy and smoky touch of provola.
This combination of flavors makes it simply fabulous.
But the real advantage of this recipe? Its convenience! It’s a dinner-saving dish you can prepare well in advance and reheat when needed. Perfect for Sunday lunch or a dinner with friends.
Enjoy the recipe,
Giusi
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- Difficulty: Very Easy
- Preparation time: 40 Minutes
- Portions: 5 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients for Baked Pasta with Sausage, Pumpkin, and Provola
To prepare your Baked Pasta with Sausage, Pumpkin, and Provola you will need:
- 17.5 oz pasta
- 17.5 oz pumpkin (Weight when cleaned)
- 10.5 oz sausage
- 5.25 oz provola
Steps for Baked Pasta with Sausage, Pumpkin, and Provola
The first thing to do is remove the sausage from its casing and crumble it with your hands. In a large pan, heat a drizzle of oil with the chopped shallot, if you’re using it. Sauté the sausage for a few minutes.
In the same pan, add the pumpkin cut into small cubes, and salt. Pour in half a glass of water, cover, and stew for about 10-15 minutes, until the pumpkin is tender.
If you like, mash part of it to make a cream.
Meanwhile, cook the pasta in salted water, but always drain it very al dente (3-4 minutes less than the time indicated on the package). Pour it immediately into the pan with the sauce.Add the provola cut into cubes. If you’re using béchamel for extra creaminess, this is the time to mix it with the sauce.
Transfer everything to a greased baking dish, sprinkle the surface with grated cheese, and bake in a preheated oven at 350°F (fan) or 400°F (static) for about 15-20 minutes, or until a nice golden and crispy crust forms.
Serve your hot and stringy baked pasta with pumpkin, sausage, and provola. I hope you enjoyed this recipe, see you next time.
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Tips
If you don’t like the taste of provola, you can easily omit it or replace it with well-drained mozzarella.
If you want a creamier texture for your baked pasta, just add some béchamel (even ready-made) to the sauce before baking.
If you want a creamier texture for your baked pasta, just add some béchamel (even ready-made) to the sauce before baking.
