Baked Trofie with Pumpkin Cream, Béchamel and Scamorza by @maritoemoglie_incucina

1h3

4 servings

🍝

500 g

Trofie pasta

🍖

400 g

Sausage

🥛

500 ml

Béchamel sauce

🎃

800 g

Pumpkin

🧀

320 g

Scamorza cheese

🧀

35 g

Parmesan cheese

⚫

1 g

Black pepper

🧂

3 g

Salt

  1. Preheat

    Preheat the oven to 220°C / 425°F.

  2. Cut
    • pumpkin
    • salt

    Cut the pumpkin into small cubes. Bring salted water to a boil in a large pot.

  3. Boil
    • pumpkin

    Boil the pumpkin for 15 minutes until tender. Drain it thoroughly and set aside.

  4. Crumble
    • pork sausage

    Remove and discard the sausage casings. Crumble the sausage with your hands.

  5. Cook
    • pork sausage

    Cook the crumbled sausage in a dry frying pan until browned. Transfer it to a bowl.

  6. Blend
    • pumpkin
    • béchamel sauce

    Blend the cooked pumpkin until smooth. Mix in the béchamel sauce to make a creamy sauce.

  7. Cook
    • trofie pasta
    • salt

    Bring fresh salted water to a boil. Cook the trofie until just al dente, following the package timing.

  8. Drain
    • trofie pasta
    • béchamel sauce
    • Pumpkin

    Drain the trofie and place it in a large mixing bowl. Reserve 3 tablespoons of the pumpkin béchamel sauce for topping.

  9. Add
    • trofie pasta
    • béchamel sauce
    • Pumpkin

    Add the pumpkin béchamel sauce to the pasta. Stir until the trofie is evenly coated.

  10. Add
    • scamorza cheese
    • pork sausage
    • Trofie pasta

    Add the scamorza cheese and browned sausage. Mix gently to distribute them through the pasta.

  11. Spread
    • béchamel sauce
    • trofie pasta
    • Pumpkin

    Spread a little pumpkin béchamel sauce over the bottom of the baking dish. Transfer the dressed pasta into the dish.

  12. Cover
    • béchamel sauce
    • Parmigiano Reggiano

    Level the surface with a spoon. Cover with the reserved sauce and grated Parmigiano Reggiano.

  13. Season
    • black pepper

    Season the top with black pepper. Bake for 18 minutes until hot and golden.

  14. Serve
    • Trofie pasta

    Rest the baked pasta for 5 minutes. Serve warm in portions.

Baked Trofie with Pumpkin Cream, Béchamel and Scamorza by @maritoemoglie_incucina

1h3

4 servings

🍝

500 g

Trofie pasta

🍖

400 g

Sausage

🥛

500 ml

Béchamel sauce

🎃

800 g

Pumpkin

🧀

320 g

Scamorza cheese

🧀

35 g

Parmesan cheese

⚫

1 g

Black pepper

🧂

3 g

Salt

Preparation Steps

  1. Step 1/14

    Preheat the oven to 220°C / 425°F.

  2. Step 2/14

    Cut the pumpkin into small cubes. Bring salted water to a boil in a large pot.

    🎃pumpkin
    🧂salt
    🔪knife
    🪵cutting board
    🍲large pot

  3. Step 3/14

    Boil the pumpkin for 15 minutes until tender. Drain it thoroughly and set aside.

    🎃pumpkin
    🍲large pot
    🧺colander

  4. Step 4/14

    Remove and discard the sausage casings. Crumble the sausage with your hands.

    🍖pork sausage
    🔪knife

  5. Step 5/14

    Cook the crumbled sausage in a dry frying pan until browned. Transfer it to a bowl.

    🍖pork sausage
    🍳frying pan
    🥣mixing bowl
    🥄wooden spoon

  6. Step 6/14

    Blend the cooked pumpkin until smooth. Mix in the béchamel sauce to make a creamy sauce.

    🎃pumpkin
    🥛béchamel sauce
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/14

    Bring fresh salted water to a boil. Cook the trofie until just al dente, following the package timing.

    🍝trofie pasta
    🧂salt
    🍲large pot

  8. Step 8/14

    Drain the trofie and place it in a large mixing bowl. Reserve 3 tablespoons of the pumpkin béchamel sauce for topping.

    🍝trofie pasta
    🥛béchamel sauce
    🧺colander
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/14

    Add the pumpkin béchamel sauce to the pasta. Stir until the trofie is evenly coated.

    🍝trofie pasta
    🥛béchamel sauce
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/14

    Add the scamorza cheese and browned sausage. Mix gently to distribute them through the pasta.

    🧀scamorza cheese
    🍖pork sausage
    🥣mixing bowl
    🥄wooden spoon

  11. Step 11/14

    Spread a little pumpkin béchamel sauce over the bottom of the baking dish. Transfer the dressed pasta into the dish.

    🥛béchamel sauce
    🍝trofie pasta
    🍳ovenproof baking dish
    🥄wooden spoon

  12. Step 12/14

    Level the surface with a spoon. Cover with the reserved sauce and grated Parmigiano Reggiano.

    🥛béchamel sauce
    🧀Parmigiano Reggiano
    🥄wooden spoon
    🧀grater

  13. Step 13/14

    Season the top with black pepper. Bake for 18 minutes until hot and golden.

    ⚫black pepper
    🍳ovenproof baking dish

  14. Step 14/14

    Rest the baked pasta for 5 minutes. Serve warm in portions.

    🍳ovenproof baking dish
    🥄wooden spoon

Composition

Ingredients

Types

Pasta, Dairy, Sauce, Vegetables, Cheese, Seasoning

Ingredients

Trofie pasta, Sausage, Béchamel sauce, Pumpkin, Scamorza cheese, Parmesan cheese, Black pepper, Salt

Notes

Trofie pasta (or any short pasta of choice), Sausage (casing removed), Pumpkin (cut into cubes), Parmesan cheese (30/40g, grated), Black pepper (to taste), Salt (to taste)

Allergens

gluten, milk

Dietetics

Dietary regimen

to inform

Calories

775 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 73g, Fat: 37g, Fiber: 5g, Sugars: 9g, Saturated fat: 18g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 3.2mg, Sodium: 980mg, Potassium: 680mg

Vitamins

Vitamin A: 950µg RAE, Vitamin C: 18mg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

30 minutes

Cooking

33 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

knife, cutting board, large pot, colander, frying pan, mixing bowl, ovenproof baking dish, wooden spoon, grater

Appliances

Blender, Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal, Autumn

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Cheesy, Tender, Crispy

Flavors

Savory, Rich, Mild, Sweet, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container at 4°C / 40°F or below,Reheat until piping hot), freezer : 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw overnight in the fridge before reheating)