Trofie with Pumpkin, Béchamel and Scamorza by @maritoemoglie_incucina

53 min

4 servings

🍝

500 g

Trofie

🍖

400 g

Sausage

🥛

500 ml

Béchamel sauce

🎃

800 g

Pumpkin

🧀

320 g

Scamorza

🧀

35 g

Parmigiano reggiano

🧂

Salt

⚫

Black pepper

  1. Cut
    • Pumpkin

    Cut the pumpkin into cubes and boil it in already salted water for 15 minutes.

  2. Drain
    • Pumpkin

    Once cooked, drain the pumpkin and set it aside.

  3. Step
    • Sausage

    Remove the casing from the sausage and break it up with your hands.

  4. Put
    • Sausage

    Put the sausage in a pan without oil and brown it.

  5. Set
    • Sausage

    Once cooked, set the sausage aside.

  6. Blend
    • Béchamel sauce
    • Pumpkin

    Meanwhile, blend the pumpkin and add the béchamel sauce.

  7. Mix

    Mix well.

  8. Cook
    • Trofie

    Cook the trofie in already salted water.

  9. Place
    • Pumpkin
    • Trofie

    Once cooked, place the trofie in a bowl and dress them with the pumpkin-béchamel cream, reserving a few tablespoons.

  10. Add
    • Sausage
    • Scamorza

    Add scamorza and sausage to the pasta.

  11. Mix
    • Sausage
    • Béchamel sauce
    • Pumpkin

    Mix well and pour everything into a baking dish.

  12. Cover
    • Béchamel sauce
    • Parmigiano reggiano
    • Black pepper

    Level with a spoon and cover with béchamel sauce, grated Parmigiano Reggiano, and a sprinkle of black pepper.

  13. Bake

    Bake in a preheated oven at 220°C for 18 minutes.

  14. Plate

    Plate and enjoy.

Trofie with Pumpkin, Béchamel and Scamorza by @maritoemoglie_incucina

53 min

4 servings

🍝

500 g

Trofie

🍖

400 g

Sausage

🥛

500 ml

Béchamel sauce

🎃

800 g

Pumpkin

🧀

320 g

Scamorza

🧀

35 g

Parmigiano reggiano

🧂

Salt

⚫

Black pepper

Preparation Steps

  1. Step 1/14

    Cut the pumpkin into cubes and boil it in already salted water for 15 minutes.

  2. Step 2/14

    Once cooked, drain the pumpkin and set it aside.

  3. Step 3/14

    Remove the casing from the sausage and break it up with your hands.

  4. Step 4/14

    Put the sausage in a pan without oil and brown it.

  5. Step 5/14

    Once cooked, set the sausage aside.

  6. Step 6/14

    Meanwhile, blend the pumpkin and add the béchamel sauce.

  7. Step 7/14

    Mix well.

  8. Step 8/14

    Cook the trofie in already salted water.

  9. Step 9/14

    Once cooked, place the trofie in a bowl and dress them with the pumpkin-béchamel cream, reserving a few tablespoons.

  10. Step 10/14

    Add scamorza and sausage to the pasta.

  11. Step 11/14

    Mix well and pour everything into a baking dish.

  12. Step 12/14

    Level with a spoon and cover with béchamel sauce, grated Parmigiano Reggiano, and a sprinkle of black pepper.

  13. Step 13/14

    Bake in a preheated oven at 220°C for 18 minutes.

  14. Step 14/14

    Plate and enjoy.

Composition

Ingredients

Types

Pasta, Grains, Meat, Sauce, Dairy, Vegetables, Cheese, Spices, Condiment

Ingredients

Trofie, Sausage, Béchamel sauce, Pumpkin, Scamorza, Parmigiano reggiano, Salt, Black pepper

Notes

Trofie (or short pasta of choice), Parmigiano reggiano (30–40 g, grated), Salt (to taste), Black pepper (to taste)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High-Protein, Nut-Free

Calories

680 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 62g, Fat: 34g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 420mg, Iron: 2.2mg, Sodium: 820mg, Potassium: 480mg

Vitamins

Vitamin A: 450µg, Vitamin B12: 1.2µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

33 minutes

Overall

53 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Autumn Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Cheesy, Baked Crust

Flavors

Savory, Cheesy, Sweet-earthy Pumpkin

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (Store in an airtight container,Reheat in oven or microwave before serving), freezer : 2 months (Freeze in an airtight container,Thaw in fridge overnight before reheating)