Cheesy Baked Pumpkin Pasta recipe

Hey Fall&Winter Lovers!

I recently showed you how you can easily make pumpkin puree from scratch for all your autumnal recipes. Well I’d say now it’s time to start! Today I’m sharing with you a delicious dinner idea perfect for a cold fall evening: it is a cheesy baked pumpkin pasta. You can use any kind of pasta that you like and change the cheese dosage at your choice. My recipe serves three portions, but you can easily adjust it at your need.

INGREDIENTS

4 cups – 250 gr pasta

1 ½ cup – 375 gr pumpkin puree

2 tbsp room temperature butter

1 1/3 cup – 150gr shredded mozzarella

1 cup – 110gr shredded scamorza or provola cheese

5 tbsp Parmigiano

1 tsp + ½ tsp salt

¼ tsp black pepper

1/8 tsp nutmeg

4 tbsp milk or cream

Start by boiling the water to cook your pasta. Add 1 tsp of salt and let cook for about 6-7 minutes; it doesn’t have to be fully cooked since we’re going to bake it in the oven later. After 6-7 minutes drain your pasta and set aside.

Now you can preheat your oven at 350°F – 180°C.

In a large bowl add pumpkin puree, butter, ½ tsp of salt, pepper and nutmeg. Add the cooked pasta and mix well until combined.

Mix in the cheeses and the milk at the same time. Pour everything in a large clay pot or a Pyrex stove.

Let it cook for about 15 to 20 minutes or until the cheese has completely melted and your pasta has turned slightly golden and crispy on top.

If you love pumpkin and pasta then try this recipe! It's really easy and requires only ingredients that you probably already have at home! And it tastes delicious!