Tomato and pumpkin pasta al forno

Ingredients for 6 servings:

• 500 g pasta
• 500 g pumpkin flesh (Hokkaido)
• 750 g tomatoes, ripe
• 1 m.-sized onion(s)
• 2 garlic cloves
• 250 ml vegetable stock
• 1 tbsp, heaped herb cream cheese or crème fraîche
• 4 tbsp rapeseed oil or olive oil
• ½ tsp Ras el Hanout
• 250 g mozzarella, grated
• 1 tbsp sugar
• 1 bunch coriander, fresh
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

suitable as a main course and also as a starter

Dice the onion and sauté in rapeseed or olive oil. Finely chop the garlic and add it. At the same time, finely chop the tomatoes and add them gradually. Season with salt, pepper, and sugar and simmer over medium heat. Clean and deseed the pumpkin, coarsely grate it, and mix it with the boiling tomatoes. Add ras el hanout and vegetable stock as needed, bring to a boil, and simmer for about 20 minutes. Meanwhile, cook the pasta according to the package instructions and drain. Butter a casserole dish or ovenproof dishes and preheat the grill to 175°C. Thicken the tomato and pumpkin mixture with the cream cheese or crème fraîche. Roughly chop the coriander leaves. Mix everything with the drained pasta, pour into the dish(es), and sprinkle with mozzarella. Melt the cheese under the grill, leaving some space between the dishes.