Craving a mouthwatering pasta dish that transforms ordinary vegetables into a culinary masterpiece? Get ready to tantalize your taste buds with this irresistible Baked Pasta with Pumpkin and Zucchini – a recipe that promises to turn your weeknight dinner into a gourmet experience! Imagine golden, bubbling cheese melting over perfectly cooked pasta, embracing tender pumpkin and zucchini in a symphony of flavors that will make your family beg for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 300g pasta
- 200g pumpkin, diced
- 200g zucchini, sliced
- 100g mozzarella cheese, shredded
- 50g grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F). This ensures that the pasta bakes evenly and the cheese melts beautifully.
- Bring a large pot of salted water to a boil. Add the 300g of pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and set aside.
- While the pasta is cooking, prepare the vegetables. Dice the 200g of pumpkin into small cubes and slice the 200g of zucchini into thin rounds. This will help them cook evenly and blend well with the pasta.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced pumpkin and cook for about 5-7 minutes, stirring occasionally, until it starts to soften.
- Add the sliced zucchini to the skillet with the pumpkin. Season with salt, pepper, and 1 teaspoon of dried oregano. Continue to cook for another 5 minutes, until the zucchini is tender but still slightly crisp.
- In a large mixing bowl, combine the cooked pasta with the sautéed pumpkin and zucchini mixture. Mix well to ensure the pasta is evenly coated with the vegetables.
- Add 100g of shredded mozzarella cheese and 25g of grated Parmesan cheese to the pasta and vegetable mixture. Stir until the cheeses are evenly distributed throughout.
- Transfer the pasta mixture into a greased baking dish. Sprinkle the remaining 25g of grated Parmesan cheese on top for a delicious, cheesy crust.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
- Once baked, remove the dish from the oven and let it cool for a few minutes. This will make it easier to serve.
- Serve warm, garnished with fresh herbs if desired. Enjoy your delicious Baked Pasta with Pumpkin and Zucchini!
Tips
- • For the best texture, make sure to cook your pasta al dente, as it will continue cooking in the oven. • Don't overcrowd the skillet when sautéing vegetables – this ensures they caramelize instead of steaming. • Use fresh, high-quality mozzarella for the most creamy and delicious result. • Feel free to experiment with additional herbs like fresh basil or thyme for extra flavor. • If you want a crispier top, broil the dish for the last 2-3 minutes of baking. • Let the dish rest for 5 minutes after baking to allow the cheese to set and make serving easier. • For a protein boost, add cooked chicken or crispy pancetta to the mixture before baking. • Choose a baking dish that allows the pasta to spread in a relatively thin layer for the best cheese-to-pasta ratio.
Nutrition Facts
Calories: 311kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: mg
