Pumpkin Noodle Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium pumpkin (se), (e.g. Hokkaido)
- 1 medium onion (s)
- 250 g tomato (s), peeled
- 200 g veetables, mixed (peas and carrots)
- 200 g cream cheese
- 250 g ribbon noodles
- some oil
- a bit salt
- some pepper
- possibly nutmeg
- some basil
- possibly rosemary
- 50 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin (not used in Hokkaido), wash and dice. Peel the onions and cut into cubes. Puree the tomatoes.
- Heat the oil in a saucepan, fry the onions and pumpkin lightly, add the tomatoes and season with salt. Cover and simmer over low heat for about 10 minutes, stirring occasionally.
- After the 10 minutes, season the sauce with nutmeg, basil, rosemary and pepper, then stir in the peas, carrots and cream cheese. In the meantime, cook the ribbon pasta until al dente, strain and then add to the sauce and mix well.
- Now put the pasta and pumpkin mixture in a baking dish, sprinkle cheese over it and bake in the preheated oven at 180 ° C with convection for about 25-30 minutes, middle rack, until the cheese is golden brown. If the oven is not preheated, the cooking time may be longer.
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