Baked Pasta with Pumpkin and Stracchino Béchamel

Method

1. Sauté 1 shallot in olive oil.
2. Add 750g pumpkin and chopped sage to taste.
3. Add 650g water, cover, and cook for 10 minutes.
4. Season with salt and pepper to taste and blend the pumpkin.
5. Cook 500g reginelle pasta.
6. Combine 250g stracchino, 180g milk, nutmeg to taste, and blend to make a béchamel.
7. Mix the pasta with the pumpkin.
8. Spread the stracchino béchamel on the bottom of a baking dish and add the pasta.
9. Layer pasta with 150g scamorza, 150g grana, pepper to taste, and stracchino béchamel.
10. Bake in static oven at 200°C for 35 minutes and serve.