Mini pumpkins baked with pasta and bolognese sauce
PREPARATION
2 hours
PORTIONS
4 servings
COMPLEXITY
easily
In the autumn period, we are often looking for something to cook with pumpkin. We are attracted by its warming color, interesting appearance, sweet taste and desire to add it to our dishes.
Pumpkin goes well with sweet and savory ingredients, which is why pumpkin dishes are so popular.
I have prepared for you a very tasty recipe for baked mini pumpkins with pasta and Bolognese sauce. Be sure to cook this extremely tasty dish.
Ingredients
- 4 mini pumpkins
- 250 gr minced meat
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 200 gr tomatoes in their own juice
- 100 gr mozzarella
- 100 gr whole wheat pasta
- 0.5 tsp paprika
- 0.5 tsp dried oregano
- Salt and pepper to taste
- Olive oil
- Parsley, pumpkin seeds and nuts for serving
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
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In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Cook the Bolognese sauce. Pour olive oil on a heated pan, add minced meat, diced onion and garlic, and fry until everything gets golden brown.
Add carrots cut into small cubes to the minced meat, pour in tomatoes and 100 gr of water, stir well.
Add paprika, oregano, salt and pepper to the sauce. Simmer the sauce over low heat for 30 minutes, stirring occasionally.
Wash the pumpkins, cut off the top and clean the insides. Sprinkle with olive oil, and salt. Bake at 180°C until half done.
Boil the spaghetti in salted water until half done.
Grate the mozzarella cheese.
Mix the pasta with the sauce.
Put pasta with sauce and cheese in pumpkins, as if in layers. Sprinkle cheese on top. Cover with pumpkin lids.
Bake pumpkins at 180°C until ready, approximately 30 minutes.
Serve hot, sprinkled with parsley.
