Pasta
Pumpkin and ricotta pasta bake without béchamel
Rigatoni baked in roasted pumpkin and ricotta sauce, with a golden mozzarella topping. Four portions, without béchamel, with tips to keep the pasta creamy.
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian
Ingredients
Method
Prepare the pumpkin
Preheat to 200 °C / 400 °F. Cut pumpkin into 2 cm cubes; toss with oil, chopped garlic, 2 g salt and pepper.
Roast until tender
Spread on a tray and roast 25–30 minutes, turning once, until soft with lightly browned edges.
Cook the pasta
Boil pasta in water with the remaining 3 g salt. Drain 2 minutes before the packet time, reserving 150 ml cooking water.
Blend the sauce
Blend roasted pumpkin, ricotta and 100 ml cooking water until smooth. Add the remaining water if needed for a flowing sauce.
Combine with pasta
Mix pasta and sauce in a large bowl. Fold in 60 g mozzarella and 15 g Parmesan, coating all the tubes.
Top the dish
Transfer to a 24 × 20 cm dish. Top with the remaining 60 g mozzarella and 15 g Parmesan.
Bake the pasta
Bake at 200 °C / 400 °F for 15–20 minutes until edges bubble and cheese browns, keeping the pasta underneath creamy.
Rest and portion
Rest 5 minutes outside the oven, then serve four portions with some golden topping and creamy sauce from the bottom.
The step photos are illustrative.
Notes
Weigh 600 g pumpkin after peeling and removing seeds. Use a 24 × 20 cm dish. Contains wheat and milk. Undercook pasta before baking and adjust sauce with its cooking water. Refrigerate within 2 hours, keep up to 3 days at 4 °C or below and add a splash of water before reheating thoroughly.
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Nutrition facts
1 of 4 servings
- Protein
- 25.9 g
- Carbohydrates
- 75.6 g
- Fat
- 22 g
- Saturated fat
- 10.8 g
- Fiber
- 3.4 g
- Sugars
- 6.8 g
- Sodium
- 863.4 mg
Approximate estimate, not a measurement of the cooked dish. Brands and draining change values; nutrients with incomplete data are omitted.
Reference source: USDA FoodData Central SR Legacy + reference product labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Rigatoni baked in roasted pumpkin and ricotta sauce, with a golden mozzarella topping. Four portions, without béchamel, with tips to keep the pasta creamy.
Frequently asked questions
Can I assemble it ahead?
Cover and refrigerate until the next day. Bake longer from chilled and check the centre is thoroughly hot.
Why is it dry?
The sauce may be too thick or pasta overcooked. Keep the sauce slightly loose when assembling.
Is there béchamel?
No. Pumpkin and ricotta make the sauce; cooking water adjusts its consistency.
