Pumpkin & Cheese Pasta Bake

This Pumpkin Pasta Bake is the perfect recipe to celebrate seasonal flavours, or simply indulge in a comforting, crowd-pleasing meal. This original winter recipe was crafted by the talented Mateja Kobescak, the creative mind behind Muffin Munchies on Instagram. Known for her flair for hearty, comforting dishes, Mateja’s recipes are designed to bring warmth and joy to any occasion.

With a blend of wholesome ingredients and a touch of indulgence, it’s guaranteed to become a favourite at your table. Ready to dive into this creamy, cheesy delight? Let’s get cooking!

Exciting news! From 29th November 2024 to 9am 23rd December 2024, share photos of your culinary creations to be in with a chance of winning a £100 Marks & Spencer voucher!

Enter here!

• 600g pumpkin, diced
• 300ml milk
• 200ml water or vegetable stock
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 100g ricotta
• 2 sausages, diced (optional)
• 200g grated cheddar cheese (reserve 2 tbsp for topping)
• 2 tbsp grated Parmesan
• Salt and pepper, to taste
• A pinch of nutmeg
• 400g pasta shells
• Optional: 100g mozzarella for topping
• Parsley for garnish

• In a large pot, combine the pumpkin cubes with milk and water (or vegetable stock). Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
• Blend the pumpkin until smooth, adding a little of the cooking liquid if needed for a creamy consistency (reserve about 100-150ml of the cooking liquid for later).
• Preheat the oven to 190°C. In an oven-safe skillet or pan, heat the olive oil over medium heat. Add the diced sausages and cook for about 5 minutes until lightly browned. Add the minced garlic and cook for an additional minute, stirring frequently.
• Add the blended pumpkin to the skillet with the sausage and garlic. Stir in most of the grated cheddar (reserve 2 tablespoons for topping), ricotta, Parmesan, salt, pepper and nutmeg. Add about 100ml of the reserved cooking liquid to reach a smooth, creamy consistency. Taste and adjust seasonings as desired.
• Stir in the cooked pasta shells, mixing well to coat them in the sauce. Sprinkle the reserved cheddar over the top and torn mozzarella. Transfer the skillet to the preheated oven and bake at 190°C for 15-
• 20 minutes, or until the mozzarella on top is melted.
• Top with fresh parsley as a garnish before serving for added colour and flavour.