Pumpkin & Ricotta Rigatoni Bake
Pumpkin & Ricotta Rigatoni Bake
This vegetarian pasta bake is wonderfully warm and comforting, making it an ideal option for easy preparation. For a satisfying meal, serve it as a lunchtime favourite accompanied by a crisp green salad, or enjoy it as a cosy dinner during colder evenings. If you wish to introduce an extra dimension of flavour and protein, […]
Servings
6
Prep time
Cook time
Recipe
Vegaterian
Ingredients
- 1kg butternut pumpkin, peeled and chopped into 5cm pieces
- 1 tbsp olive oil
- 1 brown onion, diced
- 4 cloves garlic, diced
- 1 tsp paprika
- 4 sage leaves, chopped & extra leaves left whole
- 250g ricotta
- ½ cup cream
- Salt & pepper
- 500g rigatoni (number 89)
- ½ cup grated parmesan
Method
- Preheat oven to 180°C.
- Using a steamer pot, steam pumpkin for 20 mins or until tender
- While pumpkin is cooking, heat oil in a nonstick pan over medium heat. Add onion, garlic and paprika and cook until onion softens. Add chopped sage and cook for a further 2 mins.
- Once pumpkin is cooked, transfer to a bowl and mash until smooth.
- Add onion mixture, ricotta and cream to mashed pumpkin. Mix thoroughly to combine. Season with salt and pepper to taste, then set aside.
- Bring a large saucepan of water to boil. Add rigatoni and cook for 8 mins. Drain pasta and allow to cool for 2 mins.
- Using a fl an dish, spoon half of pumpkin mixture onto base. Arrange each piece of pasta standing upright so that the holes are facing up and down. Continue until dish is filled with pasta.
- Spoon remaining pumpkin mixture over top of pasta, gently easing it into pasta tubes and filling as much as possible.
- Sprinkle grated parmesan cheese over the top.
- Bake in oven for 35 mins or until top is golden
- Serve hot.
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