Baked Pumpkin and Ricotta Pasta w/ Jess

Baked Pumpkin and Ricotta Pasta w/ Jess


Hi! I’m Jess, i.e. Not Louise, and I’ll be taking you through a delicious pasta recipe. It only takes half an hour to go from pantry to plate (well, half an hour after a few times of making it) and so it is perfect for when you feel blergh but still want food for yourself, others, and leftovers for lunch. The fantastic thing about this recipe is that the quantities of the main ingredients don’t really matter as long as the ratio is still about right. It will end up serving 4 people with maybe a bit left over for a lunch, but that’s going on my family’s portion sizes. Yes it looks long, but it really isn’t. Quick, simple, and tasty.



500g pumpkin
2 red onions
400g ricotta cheese (I made my own and it was delicious)
Olive oil
Salt and Pepper
100g pancetta (or prosciutto if you wanted to throw your money around and be unnecessarily fancy)
500g penne pasta (whatever pasta is in your pantry would suffice)
2 small red chillies
2 garlic cloves (I didn’t use any because sadly someone I was cooking for can’t eat it)
1Tbs thyme leaves
1 cup parmesan cheese and extra for serving

Preheat the oven to 200C (180C fan forced). Get out a tray that will go into the over and give it a sheet of baking paper. Also grab a proper pot that can be used to cook pasta (no cooking the pasta via microwave today).
Peel and then chop the pumpkin into 1-2cm cubes.
Cut the onions into wedges; I halved mine and then cut each half into 3 wedges. Spread these all out on the baking tray.
Crumble the ricotta over this.


Drizzle over some oil and season with pepper and minimal salt.
Whack it into the over for 15 minutes.
Take it out of the oven, and drape the pieces of pancetta over it. Try not to overlap the pieces too much as you want them to become slightly crisp.


Put it back into the over for 5-7 minutes.
Begin to bring a pot of water on the boil which will become the home for your pasta.
Take it out of the oven when the pumpkin is easily stabbed with a fork and the pancetta is crisp. You don’t want the pancetta to be ridiculously crunchy, but you want it to have a bit of colour.


Chuck you pasta into the water when it’s boiling away and cook it as per the packet or your normal method.
Take the pancetta off the oven mix, crumble it up into chunks, and keep it separate.


Deseed and chop up the chillies, and chop up the garlic. Also, grate your parmesan if you have a lump instead of pre-grated.
Oh look, the pasta is nearly ready now. When it is ready, strain it BUT keep a ladle-full (approx 1/3 cup) of the pasta water.
In the pasta pot, pour in some oil to coat the bottom.  Add in the chilli and garlic and sauté it on a medium heat for approx 30 seconds.
Add everything into the pot; the leftover pasta water, pasta, oven mix of awesome, thyme leaves, and parmesan cheese.
Stir these all around until everything is mixed and warmed through.
Serve it with the crispy pancetta and extra parmesan cheese.


I hope that this recipe was exciting and has made you really hungry for some awesome pasta. If for some reason you want to contact me, haha you can’t because I live in a bubble, but I’m sure you can just badger Louise about the weird girl who makes her own cheese. Farewell all, and happy cooking!


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