baked tortiglioni with pumpkin parmesan rosemary
A creamy, comforting oven-baked pasta dish with sweet roasted pumpkin, rich Parmesan, and aromatic rosemary. Perfect for cosy dinners and a true taste of Italia
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Cooking tools:
- Blender
- Grater
- Oven
- Stove
- Baking sheet
- Baking dish
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 320g of Tortiglioni 46 Agnesi
- 400g pumpkin, peeled and diced
- 200ml whole milk
- 100ml single cream
- 80g Parmigiano Reggiano, grated (plus extra for topping)
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil
- 1 sprig fresh rosemary, finely chopped
- 30g breadcrumbs (for a crispy topping)
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