Baked Pasta with Pumpkin and Rustic Sausage
Pasta
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This baked pasta with pumpkin and sausage is a perfect comfort food for autumn evenings! The sweetness of the pumpkin combines wonderfully with the strong flavor of the sausage, all wrapped in a creamy béchamel and baked in the oven with stringy scamorza and Grana Padano. A substantial and easy-to-prepare single dish, ideal for a family lunch or a dinner with friends. I often prepare it when I have guests because it is always a success! It can be prepared in advance and baked at the last moment. A tip? Add a sprinkle of nutmeg to the béchamel for an extra touch!
Ingredients (12 ingredients)
-
Cleaned pumpkin
-
Short pasta
-
Béchamel
-
Sausage
-
Scamorza
-
Garlic
-
Rosemary
-
Extra virgin olive oil (EVO)
-
Breadcrumbs
-
Grated Grana Padano
-
Salt
-
Pepper
Preparation (8 steps)
Pumpkin in pieces
Put cleaned pumpkin in pieces in the Mixtopf and chop for 5 Sec./Stufe 5. Transfer and set aside.
Garlic and oil
Put extra virgin olive oil and cloves of garlic in the Mixtopf and sauté for 3 Min./120°C/Stufe 1.
Pumpkin and rosemary
Add chopped pumpkin, salt, pepper and sprig of rosemary and cook for 10 Min./100°C/Stufe 1 Reverse rotation. If necessary, add some water. Remove garlic at the end of cooking.
Prepare sausage
Remove sausage from the casing and brown in a pan over medium heat until well browned. Set aside.
Mix pasta
Put cooked pasta, pumpkin, sausage and béchamel in a bowl and mix well.
Transfer pasta to dish
Grease a baking dish with olive oil and sprinkle with breadcrumbs. Transfer the pasta mixture into the dish.
Add scamorza and Grana Padano
Cut the scamorza into pieces and spread over the pasta. Sprinkle Grana Padano on top.
Baking
Bake the pasta in a preheated oven at 200°C for about 15 minutes, until golden brown.
Finished cooking? Great! 🎉
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Created by
Chiara Gentile
2
Rezepte
0
Kochbücher
Allergens
- Milk
- Cereals containing gluten
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