Timballo di Pasta con Zucca e Salvia (Baked Pumpkin and Sage Pasta Timballo)
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Ingredients
- 350 g penne
- 400 g pumpkin, peeled and cubed
- 8 fresh sage leaves
- 150 ml double cream
- 60 g parmesan, grated
- 100 g mozzarella, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 698 kcal
- Protein
- 23.5 g
- Carbohydrate
- 70.2 g
- of which sugars
- 6.5 g
- Fat
- 35.8 g
- of which saturates
- 18.8 g
- Fibre
- 3.4 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Roast the pumpkin with the olive oil for 20 minutes until tender, then mash roughly.
- 2
Fry the sage leaves in a dry pan for 1 minute until crisp, then stir half into the mashed pumpkin with the cream and half the parmesan.
- 3
Cook the penne in boiling salted water until just al dente, then drain and toss through the pumpkin sauce.
- 4
Tip into a baking dish, scatter over the mozzarella and remaining parmesan.
- 5
Bake for 20 minutes until golden and bubbling, then scatter over the remaining crisp sage leaves before serving.
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