Curried pumpkin pasta bake

Based on 74 ratings

Carla Matthäus

Contributor

“A wonderful casserole recipe for colder evenings, the warm pumpkin in combination with the curry makes you want to fall right into this dish. I recommend using a large pasta variety, like conchiglioni or lasagna, that can properly absorb all the creamy sauce—as this is real comfort food!”

Difficulty

Easy 👌
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g Hokkaido pumpkins
300 g conchiglie
3 cloves garlic
60 g shallots
1 tsp curry powder
600 ml vegetable broth
125 g ricotta cheese
5 g basil
50 g grated Parmesan cheese
vegetable oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • rubber spatula
  • pot
  • oven
  • baking dish

Nutrition per serving

Cal
283
Protein
15 g
Fat
10 g
Carb
33 g
  • Step 1/4

    Cube the pumpkin. Mince garlic and dice shallots.
    • 400 g Hokkaido pumpkins
    • 3 cloves garlic
    • 60 g shallots
    • cutting board
    • knife

    Cube the pumpkin. Mince garlic and dice shallots.

  • Step 2/4

    Heat some oil in a pan and fry the shallots and garlic. Add the pumpkin and sauté. Add curry powder, salt, and pepper. Add vegetable broth little by little, stirring to combine and letting the mixture come to a boil before adding more broth. Once the pumpkin is tender, smash it a bit, then mix in the ricotta, and add torn basil. Let cook over medium low heat while you cook the pasta.
    • 1 tsp curry powder
    • 600 ml vegetable broth
    • 125 g ricotta cheese
    • 5 g basil
    • vegetable oil
    • salt
    • pepper
    • frying pan
    • rubber spatula

    Heat some oil in a pan and fry the shallots and garlic. Add the pumpkin and sauté. Add curry powder, salt, and pepper. Add vegetable broth little by little, stirring to combine and letting the mixture come to a boil before adding more broth. Once the pumpkin is tender, smash it a bit, then mix in the ricotta, and add torn basil. Let cook over medium low heat while you cook the pasta.

  • Step 3/4

    Bring a pot of water and salt to a boil. Cook the conchiglioni according to package instructions or until al dente, then drain, and mix with the pumpkin sauce.
    • 300 g conchiglie
    • pot

    Bring a pot of water and salt to a boil. Cook the conchiglioni according to package instructions or until al dente, then drain, and mix with the pumpkin sauce.

  • Step 4/4

    Preheat the oven to 200°C/390°F. Transfer the conchiglioni to a greased baking dish and sprinkle with Parmesan cheese and basil. Let bake for approx. 10 min., or until brown in spots. Enjoy!
    • 50 g grated Parmesan cheese
    • oven
    • baking dish

    Preheat the oven to 200°C/390°F. Transfer the conchiglioni to a greased baking dish and sprinkle with Parmesan cheese and basil. Let bake for approx. 10 min., or until brown in spots. Enjoy!