Description
The oven releases an earthy pumpkin aroma as pasta glides through a velvety sauce, dotted with creamy ricotta and crisp sage, while molten mozzarella forms golden, bubbling peaks in every bite.
Ingredients
- 300 grams pasta
- 250 grams pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 190°C (375°F).
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain.
- In a large skillet heat the olive oil over medium heat and sauté the onion and garlic until translucent.
- Stir in the pumpkin puree, vegetable broth and heavy cream, then season with salt, pepper and half of the chopped sage.
- Remove the sauce from heat and gently fold in the cooked pasta and ricotta cheese until evenly coated.
- Layer half of the pasta mixture in a baking dish and sprinkle with half of the shredded mozzarella and grated Parmesan.
- Add the remaining pasta mixture on top and finish with the rest of the mozzarella, Parmesan and fresh sage.
- Bake for 20 to 25 minutes or until the cheese is melted, bubbly and golden brown.
- Let the pasta bake rest for about 5 minutes to allow the flavors to meld.
- Serve warm, garnished with additional sage if desired.
Notes
- You can substitute butternut squash puree for the pumpkin for a slightly sweeter flavor.
- For a vegan twist, use plant-based cream and cheese alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- A pinch of nutmeg added to the sauce enhances the autumnal notes.