- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: For 4 People
Oven Baked Pumpkin Pasta
Tidbits...This delicious oven pasta can be made with rigatoni, penne rigata, corkscrews, bowties or butterflies. It is rich with melted cheese and bechamel and melts in your mouth.
Ingredients
- Fresh pumpkin - 500 g cubed
- Scamorza cheese - 200 g thinly sliced
- Speck ( or prosciutto) - 100 g
- Bechamel sauce - 1 cup
- Grated parmesan - 1 cup
- Olive oil - 2 T
- Pasta - 300 g
- Butter - 2 T
Instructions
- Steam cubed pumpkin in 1/2 cup water until softened lightly toss with olive oil.
- Make bechamel with 2T butter, 2 T flour, 1 1/2 cup scalded milk, pinch of salt.
- Cook pasta in lightly salted water al dente and drain when slightly undercooked.
- In ovenproof dish, layer pumpkin, pasta, speck and scamorza. Sprinkle with parmesan and add 1/2 of bechamel.
- Add another layer of pumpkin, pasta, speck, scamorza and bechamel.. Top with an abundant layer of grated parmesan and dot with butter. Bake in 400˚ pre-heated oven for 30 minutes until a golden crust forms on top. Let rest for 5 minutes. Serve hot.
