An easy pumpkin pasta dish, which is also very practical because it can be prepared in advance… Baked pasta with pumpkin and ricotta, tasty and rustic, without béchamel, can be enriched with diced speck. The recipe is very simple, cook the pumpkin in a pan, mash it and mix it with the ricotta, to create a delicious cream to dress the pasta. Then put everything in a baking dish, with a little butter and parmesan, and bake until golden brown. Try this recipe, it’s quick but really appetizing!
Here are some more ideas for you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 330.20 (Kcal)
- Carbohydrates 37.13 (g) of which sugars 4.87 (g)
- Proteins 19.76 (g)
- Fat 12.02 (g) of which saturated 5.60 (g)of which unsaturated 5.04 (g)
- Fibers 2.33 (g)
- Sodium 840.22 (mg)
Indicative values for a portion of 300 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
- 10.6 oz pumpkin (already cleaned)
- 3.5 oz ricotta
- Half glass milk
- 1.8 oz speck (as desired)
- 2 leaves sage (as desired)
- extra virgin olive oil
- butter
- grated parmesan cheese
- salt
- pepper
Tools
- Baking dish
- Pot
- Pan
- Colander
- Bowl
Preparation
After removing the seeds and skin, cut the pumpkin pulp into cubes.
Place it in a pan, with a drizzle of oil and a pinch of salt, and cook over medium heat until tender. If needed, add a little hot water to the bottom.
When ready, put it in a bowl and mash it coarsely with a fork, leaving a few cubes intact.
Add the ricotta, milk, a pinch of pepper, and mix (1).
Boil the pasta in salted water, drain very al dente and pour it into the dressing (2).
Add the speck, cut into cubes or strips, and mix.
Grease a baking dish large enough with a little oil or butter. Place the pasta inside and add a few knobs of butter and a sprinkle of parmesan on top (3). If desired, you can scent with a couple of sage leaves.
Put the dish in a preheated oven at 375°F and bake for 15-20 minutes, until a light crust forms.
Baked pasta with pumpkin and ricotta is ready, a simple but really tasty first course!
Tips and Notes
If you use a very dry ricotta, add a little more milk.
For this preparation, different varieties of pumpkin can work, as long as they are sweet and quite firm.
The speck is optional, you can omit it or replace it with other cured meats.
You can also add some provola, cut into small cubes.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
