Pennoni rigatigratin with squash and scamorza

N. 850

20 min
40 min
4 people
Pennoni rigati gratinati con zucca e scamorza


Italian Wheat Pennoni Rigati no. 850 500 g
Butternut or delica squash 1 Kg
Yellow onion 1
Scamorza 300 g
Grated Parmigiano Reggiano cheese 3-4 tbsp grated
Rosemary, sage, extra virgin olive oil, salt to taste


  1. Chop the squash into strips or cubes. Finely chop the onion and let it sweat in a saucepan with a drizzle of oil. Add the squash, a sprig of rosemary, 2 sage leaves and a pinch of salt. Roast for a couple of minutes, add a splash of water, cover and leave to cook for 8-10 minutes until the squash is tender.
  2. Remove the rosemary and sage, set aside a few spoonfuls of squash, and purée the rest until smooth.
  3. Cook the Pennoni Rigati no. 850 for 3-4 minutes, drain, and mix in the squash purée and the squash pieces previously set aside.
  4. Add the cubed scamorza and transfer to a tray. Spread evenly and sprinkle the grated Parmigiano Reggiano on top. Season with some sprigs of rosemary and a few sage leaves, cover with a lid or a sheet of aluminium foil, and cook in a preheated oven at 180°C for 15 minutes.
  5. Uncover and place under the grill section of the oven for 10 minutes. Remove from the oven, leave to settle, and then serve.

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