Family Gigli Pasta Bake with Tender Beef, Pumpkin and Whipped Ricotta Sage Topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray, toss with 1 tablespoon of olive oil, half of the salt, and a little black pepper, then roast for 20 minutes until tender with golden edges.

2. 2

   While the pumpkin roasts, bring a large pot of salted water to a boil and cook the gigli pasta 2 minutes less than the package directions. Drain and set aside, tossing with a small drizzle of oil if desired to prevent sticking.

3. 3

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.

4. 4

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with the sweet paprika, dried oregano, remaining salt, and black pepper.

5. 5

   Add the tomato paste and cook for 1 minute to deepen its flavor. Stir in the crushed tomatoes and beef stock or water. Simmer gently for 8 minutes, until the sauce is thick but still saucy.

6. 6

   In a bowl, mix the ricotta with the egg, half of the Parmesan, and half of the chopped fresh sage until smooth and creamy.

7. 7

   Reduce the oven temperature to 200 °C / 400 °F. In a large baking dish, combine the cooked pasta with the beef sauce and roasted pumpkin. Spread evenly.

8. 8

   Spoon the ricotta mixture over the top. Sprinkle with the mozzarella, remaining Parmesan, breadcrumbs, and the rest of the sage.

9. 9

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the top is golden and bubbling. For extra color, broil for 2 minutes, watching closely.

10. 10

    Let it rest for 8 minutes before serving so the bake can set and be easier to portion.