Ingredients
- 4 small pumpkins, approximately 350–450 g each
- 240 g Tortiglioni
- 280 g Bolognese sauce
- 60 g grated Parmigiano Reggiano
- 80 g mozzarella
- Extra virgin olive oil
- Fresh sage
- Salt
- Pepper
Preparation of the recipe
1
Cut the tops off the pumpkins and scoop out the seeds and fibrous strands. Season the inside with extra virgin olive oil, salt and pepper.
2
Bake the pumpkins at 190°C until tender but still firm enough to hold their shape.
3
Cook the Casa Rinaldi Tortiglioni until very al dente, then toss with Casa Rinaldi Bolognese sauce and Parmigiano Reggiano.
4
Fill the pumpkins, alternating layers of pasta with a few cubes of mozzarella. Finish with a sprinkling of Parmigiano Reggiano.
5
Return to the oven and bake until the surface is lightly golden and gratinated.
6
Serve with the pumpkin tops placed to the side and a few fresh sage leaves.
