Pasta al Forno alla Zucca is a delicious Italian dish that combines pasta, roasted pumpkin, and cheese, all baked together to create a comforting meal. It’s perfect for autumn or any time you’re craving something hearty and flavorful. Here’s how to make it:
Ingredients:
400g (14oz) pasta (such as rigatoni or penne)
500g (1 lb) pumpkin (peeled and diced)
1 onion (finely chopped)
2 cloves garlic (minced)
150g (5 oz) ricotta cheese
150g (5 oz) grated Parmesan cheese
150g (5 oz) mozzarella cheese (cubed or shredded)
2 tablespoons olive oil
1/2 cup vegetable broth
1/2 teaspoon dried sage (or fresh if preferred)
Salt and pepper to taste
A pinch of nutmeg (optional)
Fresh parsley (for garnish, optional)
Instructions:
Prepare the Pumpkin:
Preheat your oven to 180°C (350°F).
Toss the diced pumpkin with a bit of olive oil, salt, pepper, and a pinch of nutmeg (if using). Roast in the oven for about 25-30 minutes, or until tender and lightly caramelized.
Cook the Pasta:
While the pumpkin roasts, cook the pasta in salted boiling water until just al dente (about 1-2 minutes less than package instructions). Drain and set aside.
Make the Sauce:
