Switch up your original pasta al forno recipe and check out this flavourful pumpkin and mushroom pasta in the oven the makes for the perfect fall dish!
Ingredients:
- 160 Grams of Macaroni (Or any pasta of your choice)
- 200 Grams of Pumpkin
- 10 Grams of Dried Porcini Mushrooms
- 1/2 a White Onion
- 150 Grams of Mozzarella
- 400 Grams of Béchamel
- 150 Grams of Sliced Ham
- 1/2 Glass of White Wine
- Pecorino Romano
- Bread Crumbs
- Salt
- Pepper
- Olive Oil
Directions:
- Start buy soaking the porcini mushrooms then chop the pumpkin into cubes, slice the pieces of ham and chop the onion.
- In a non-stick pan over low heat, add a drizzle of olive oil and the chopped onion.
- Once the onion starts to brown add in the ham and half glass of white wine and stir.
- Add in the pieces of pumpkin along with a pinch of salt and pepper and mix everything together.
- Drain and squeeze the excess water from the porcini mushrooms and add those to the pan also.
- Add in your already boiled pasta, mix well, then transfer everything to a plastic or glass bowl.
- Add half of the béchamel and some pecorino cheese and mix well.
- Place the pasta mixture in a leveled baking pan and add the remaining béchamel along with cubes mozzarella pieces, extra pecorino and breadcrumbs.
- Bake at 190° for 25 minutes. (Until top gets brown and crunchy)
What does your typical pasta al forno look like? Share your recipes in the comments.
Sources:
Main Photo and Video by Creativa in Cucina
