Baked Pasta with Pumpkin and Stracchino Bechamel
A perfect fall dish, this baked pasta with pumpkin and stracchino bechamel combines the natural sweetness of pumpkin with the creamy richness of a homemade bechamel made with stracchino cheese. Ideal for a cozy family dinner or a special occasion, this recipe offers a comforting and indulgent twist on the classic baked pasta. The smoky flavor of scamorza cheese adds an extra layer of depth, while the fresh sage leaves elevate the overall taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Reginette (pasta) | 500g |
| Violina pumpkin | 750g |
| Smoked scamorza cheese | 150g |
| Shallot | 1 |
| Grana Padano DOP | 150g |
| Water | 650g |
| Extra virgin olive oil | As needed |
| Sage leaves | As needed |
| Fine salt | As needed |
| Black pepper | As needed |
| Stracchino cheese | 250g |
| Whole milk | 180g |
| Ground nutmeg | As needed |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 15g |
| Carbohydrates | 45g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 600mg |
Instructions
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Prepare the Pumpkin: Begin by cleaning the pumpkin. Peel it, remove the seeds and stringy pulp, and then cut it into large chunks. You should have about 500g of peeled pumpkin.
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Prepare the Shallot and Sage: Peel and thinly slice the shallot into rounds. Cut the sage leaves into thin strips.
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Cook the Pumpkin Mixture: Heat a drizzle of extra virgin olive oil in a large pan over medium heat. Add the shallot and sauté for a few minutes until softened. Add the pumpkin chunks and increase the heat to high, stirring frequently to ensure that the pumpkin gets nicely coated in the oil and shallots. Once the pumpkin begins to caramelize, add the water and season with salt and pepper. Cover and cook for about 10-12 minutes, or until the pumpkin is soft.
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Puree the Pumpkin: Once the pumpkin is cooked, remove from the heat and use an immersion blender to puree the mixture until smooth. Set the pumpkin cream aside.
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Prepare the Smoked Scamorza: While the pumpkin is cooking, cut the smoked scamorza cheese into cubes, about 2 cm in size. Set aside.
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Make the Stracchino Bechamel: In a bowl, combine the stracchino cheese with the whole milk. Use the immersion blender to blend until smooth and creamy. This will be your bechamel sauce.
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the reginette pasta and cook it for about 5-6 minutes, or until it’s slightly undercooked (al dente). Drain the pasta, saving a bit of pasta water, and set it aside.
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Assemble the Pasta Bake: Preheat your oven to 200°C (390°F). In a baking dish (approximately 36.5×24 cm), spread a thin layer of the stracchino bechamel sauce on the bottom. Begin layering the pasta, alternating with the pumpkin cream, scamorza cubes, grated Grana Padano, and a pinch of black pepper. Repeat this layering process until all ingredients are used up, making sure to finish with a layer of pumpkin cream and bechamel on top.
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Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbling.
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Serve: Once baked, remove the pasta from the oven and let it rest for a few minutes before serving. Garnish with additional fresh sage leaves for a lovely touch of color and flavor.
This dish is perfect for a special gathering or a comforting family meal. The creamy stracchino bechamel pairs beautifully with the sweet, earthy pumpkin and smoky scamorza, creating a perfect balance of flavors. Enjoy your pasta al forno with zucca and stracchino bechamel with a crisp white wine or a light, refreshing salad for a complete meal.
