Pasta casserole with ricotta and pumpkin

4 servings

60 minutes

Pasta casserole with ricotta and pumpkin is a delicate combination of Italian pasta, creamy ricotta, and sweet pumpkin baked to a golden crust. This recipe is inspired by European culinary traditions where pasta meets seasonal vegetables, turning simple ingredients into a culinary delight. Creamy ricotta combined with the savory note of parmesan and melted mozzarella creates a harmony of flavors. Tomato sauce adds brightness to the dish while sage contributes a refined aroma. Perfect for a cozy family dinner or festive table. Served with a green salad that refreshes the richness of flavors. This dish warms the soul and gives a sense of home comfort.

Energy value per serving

• Calories: 635.3
• Proteins: 24.7g
• Fats: 13.1g
• Carbohydrates: 107.1g

Ingredients

• Olive oil: to taste
• Garlic: 2 clove
• Basil: 1 bunch
• Canned tomatoes: 400 g
• Butternut Squash: 400 g
• Sea salt: to taste
• Vegetable broth: 1 l
• Ground black pepper: to taste
• Penne pasta: 500 g
• Ricotta cheese: 3 tbsp
• Grated Parmesan cheese: to taste
• Fresh sage: to taste
• Mozzarella cheese: 150 g

Cooking steps

1. Pour a couple of tablespoons of olive oil into a large skillet, add garlic and basil stems, and sauté for a few minutes. Add tomatoes to the skillet, breaking them up with a wooden spoon, and bring to a boil. Boil diced pumpkin over low heat for 30 minutes (if the pumpkin variety is different, it may cook for less time until soft).

   Required ingredients:

   • Olive oil:  to taste
   • Garlic: 2 cloves
   • Basil: 1 bunch
   • Canned tomatoes: 400 g
   • Butternut Squash: 400 g

2. Tear the basil leaves, season with salt and pepper, mix with ricotta cheese, and set aside.

   Required ingredients:

   • Basil: 1 bunch
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Ricotta cheese: 3 tablespoons

3. Meanwhile, bring salted water to a boil (use a large pot), add penne and cook for a couple of minutes less than the package says. Drain the water, then mix with the sauce.

   Required ingredients:

   • Sea salt:  to taste
   • Penne pasta: 500 g

4. Preheat the oven to 200 degrees.

5. Take a baking tray, heatproof pot or clay dish, drizzle with olive oil, and layer the pasta with sauce in the dish. Tear the mozzarella, grate the parmesan, place mozzarella on top of the pasta first and then sprinkle with parmesan. Wipe sage leaves with a little olive oil and place on top. Since I didn't have fresh sage, I sprinkled dried before adding the cheeses.

   Required ingredients:

   • Olive oil:  to taste
   • Mozzarella cheese: 150 g
   • Grated Parmesan cheese:  to taste
   • Fresh sage:  to taste

6. Place the dish in the preheated oven and bake for 15 minutes or until golden brown and bubbly. Serve with a green salad.