Baked pasta with pumpkin and ricotta

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Ingredients

• 1 pumpkin (about 1 kg);
• a few tablespoons of olive oil;
• 2 cloves of garlic;
• 1 bunch of basil;
• 400 g sliced ​​tomatoes in their own juice;
• 500 g penne (pasta in the form of tubes);
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons ricotta;
• 750 ml of vegetable broth;
• 150 g of mozzarella;
• a little parmesan;
• several sage leaves.
  
  

Cooking

Peel the pumpkin from seeds and skins and cut into medium cubes. Put them on a baking sheet, drizzle with oil and put in an oven preheated to 200 ° C for 15 minutes.

Cut the garlic into thin slices and chop the basil stalks. Heat a little oil in a deep frying pan and fry basil stalks and garlic for a couple of minutes.

Put the tomatoes and, while stirring, bring to a boil. Add the baked pumpkin, bring to the boil again and cook for 10 minutes on moderate heat.

Throw the paste in boiling salted water and cook for a few minutes less than indicated on the package. Then drain the liquid and transfer the pasta to the frying pan with the tomato sauce.

Add chopped basil leaves, salt, pepper, ricotta and broth. Stir and bring to a boil. Lubricate the baking dish with oil and transfer the contents of the pan there.

Spread mozzarella pieces, grated parmesan and oiled sage leaves on top. Bake the pasta at 200 ° C for about 15 minutes.

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