Pasta and pumpkin casserole is an interesting, quite satisfying dish with a delicate creamy taste! Zucchini, bell pepper, and three types of cheese are added to the pumpkin pasta casserole.

Summary

Ingredients

• Spiral pasta (raw) – 100 g
• Pumpkin (peeled) – 240 g
• Zucchini – 90 g
• Bulgarian pepper – 100 g
• Garlic – 1 clove
• Vegetable oil – 1-2 tbsp
• Cream cheese – 1 tbsp
• Mozzarella cheese – 60 g
• Hard cheese – 50 g
• Bulb onions – 1 pc.
• Hot pepper (optional) – to taste
• Fresh greens (optional) – to taste
• Butter (for greasing the mold) – 10 g
• Salt to taste

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Instructions

1. Before you make your pasta and pumpkin casserole, prepare the ingredients you need. Cut the pumpkin pulp into small cubes.
2. Cut the zucchini into small cubes, peel and cut the pepper into small squares, onions also need to be peeled and cut into small cubes.
3. Heat vegetable oil in a frying pan, put prepared vegetables: pumpkin, zucchini, onion, and pepper. Add chopped garlic.

   

4. Roast the vegetables lightly over medium heat, stirring occasionally. Salt, add cream cheese, stir. Add mozzarella (cut large balls into small slices). Stir.
5. Boil the pasta in a separate container in salted water until almost completely cooked. Add to the vegetables in the skillet. Stir. If desired, you can add hot peppers and herbs to your taste.
6. Grease a refractory baking dish with butter. Layout the contents of the pan, smooth out. Sprinkle with grated hard cheese. Put in an oven preheated to 200 degrees and bake pasta with pumpkin for 20 minutes.

   

7. Serve the Pasta and Pumpkin Casserole Hot!