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Three-cheese pumpkin and sage pasta bake
Three-cheese pumpkin and sage pasta bake
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Quick and delicious mac and cheese using orecchiette pasta for a twist on the classic dish, no white sauce needed.
Ingredients:
  • 400g orecchiette pasta
  • 450g butternut pumpkin, peeled, seeded
  • 8 large sage leaves
  • 300g fresh ricotta
  • 60g (3/4 cup) finely grated parmesan
  • 180g (1 1/2 cups) grated extra-sharp cheddar
  • 2 tsp plain flour
  • 430ml (1 3/4 cups) milk
  • 40.00 ml pepitas (see note) (green pumpkin seeds)
  • 20g dried breadcrumbs
Instructions:
  • Preheat the oven to 200C fan-forced. Boil pasta in salted water for 9 minutes until slightly firm.
  • Cut the pumpkin into 1cm pieces and toss them in a bowl with oil, salt, and pepper. Heat a heavy-based frying pan over medium heat, then add the pumpkin and half of the sage leaves. Cook for 5 minutes, occasionally tossing, until the pumpkin is lightly golden and three-quarters cooked.
  • Blend ricotta, parmesan, 120g (1 cup) cheddar, flour, 1 teaspoon salt, and freshly ground black pepper in a food processor until silky. Incorporate milk and blend until creamy.
  • After draining the pasta, transfer it to a 1.5L (6-cup) ovenproof dish. Pour the ricotta mixture over the pasta and stir in the pumpkin mixture. In a bowl, mix the pepitas, breadcrumbs, and remaining 60g (1/2 cup) cheddar. Tear in the remaining sage leaves and sprinkle this mixture over the top of the bake.
  • Bake for 15 minutes, or until the top is a beautiful golden brown. Serve immediately.

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