Hello friends, today I present this delicious baked pasta with pumpkin, speck, and mozzarella, which is really quick to make. It will be more of a very creamy and tasty pumpkin cream that will perfectly combine with the speck and mozzarella. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the baked pasta with pumpkin, speck, and mozzarella
- 14 oz pumpkin cut into cubes without skin
- 1 onion
- to taste fine salt
- 1 sprig rosemary
- to taste nutmeg
- to taste ground black pepper
- to taste extra virgin olive oil
- to taste hot water
- Half glass milk
- 1 leaf bay leaf
- Pumpkin cream
- 12 oz mezzi rigatoni
- 3.5 oz speck in strips or cubes
- 4 mozzarella
- to taste grated cheese
Tools
- 1 Casserole
- 1 Pan
- 1 Bowl
- 1 Immersion Blender
- 1 Colander
- 1 Knife
- 1 Wooden Spoon
Steps for baked pasta with pumpkin, speck, and mozzarella
To make this baked pasta with pumpkin, speck, and mozzarella, first prepare the pumpkin cream in advance. Cut the pumpkin into cubes and stew it in a large pan with extra virgin olive oil and chopped onion. After a few minutes, add salt, pepper, sage, rosemary, and a little hot water, and cook for about 15-20 minutes. When the pumpkin is almost cooked and thus mushy, adjust the salt if needed and add a grating of nutmeg and half a glass of milk, stir, and cook for another 5 minutes. Turn off the heat and let it cool for a few minutes. Remove the sprig of rosemary and puree the pumpkin with a mixer or an immersion blender. The pumpkin cream is now ready.
In a casserole, cook the pasta of your choice in salted boiling water, I used mezzi rigatoni. Drain the pasta very al dente and stop the cooking under cold tap water with the help of a colander. In a bowl, pour the pasta, pumpkin cream, speck, and mix carefully. Pour the pasta into a baking dish and add grated cheese, then diced mozzarella, and mix. Finally, add another sprinkle of cheese and bake at 350°F for about 20 minutes or until golden. Turn off the oven, let it cool for a few minutes, and then serve.
And here is the super creamy and tasty baked pasta with pumpkin, speck, and mozzarella ready. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, TIPS, AND NOTES
The baked pasta with pumpkin, speck, and mozzarella can be stored in the fridge for 2 days, just make sure to reheat it for a few minutes when you want to enjoy it. The pumpkin cream can also be made the day before. If you don’t like speck, you can replace it with pancetta, cooked ham, or sausage. If you want to replace mozzarella, you can use any soft cheese.
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