- 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.
- Remove the rosemary and sage, set aside a few spoonfuls of squash, and purée the rest until smooth.
- Cook the Pennoni Rigati no. 850 for 3-4 minutes, drain, and mix in the squash purée and the squash pieces previously set aside.
- 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.
- Uncover and place under the grill section of the oven for 10 minutes. Remove from the oven, leave to settle, and then serve.
Pennoni rigatigratin with squash and scamorza
N. 850
20 min
40 min
4 people
Easy
INGREDIENTS
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
PREPARATION
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Recommended pasta for this recipe
Pennoni rigati
N. 850 - Italian wheat
RECOMMENDED RECIPES
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