Pasta stuffed with tuna in pumpkin sauce

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Pasta stuffed with tuna in pumpkin sauce

Gigantoni pasta stuffed with tuna, sweetcorn and tomato, baked in a creamy pumpkin sauce with garlic: simple comfort food.

Prep Time10

Cook Time50

Total Time1

Course: pasta and cereals

Cuisine: Eigen recept

Keyword: pasta met pompoen, receta pasta, pasta con calabaza, gigantoni, pasta relleno, salsa de calabaza, pasta con atún, pasta al horno

language: en

gelegenheid: comida diaria

Servings: persons

Calories: 473kcal

Equipment

piping bag
oven
baking paper

Ingredients

To make the butternut squash sauce:

1 butternut squash small one
3 cloves garlic
½ onion
3 tbl spoon olive oil
½ teaspoon spicy paprika powder
1½ teaspoon rosemary
1½ teaspoon oregano
salt and pepper

To fill the pasta:

500 gr gigantoni big rigatoni
400 gr tuna jar
160 gr corn from a tin
2 tbl spoon tomato paste
salt and pepper
3 tbl spoon grated cheese

Instructions

Preheat the oven to 200º.
Peel the pumpkin and cut into large chunks.
Cut the onion into large pieces.
Peel the garlic cloves.
Add all the herbs (rosemary, oregano, hot paprika powder) to the olive oil and season with salt and pepper. Mix the pumpkin with the seasoned oil in a mixing bowl. Line a baking tray with baking paper and spread out the vegetables. Bake for 20-25 minutes at 200º. Leave to cool.
Drain the oil from the tuna and crumble it into small pieces. (I use Bonito tuna from a jar because I find it more flavourful.) Mix with the drained corn, tomato purée and, if desired, some fresh olive oil. The aim is to create a creamy filling. If you like, you can add some tomato sauce. Season with salt and pepper.
Mix the cooled oven-baked vegetables into a smooth sauce. Taste and season if necessary. Fill an oven dish with about 2 cm of the sauce (depending on the length of your gigantoni pasta).
Put the tuna mixture in a piping bag and fill the gigantoni pasta. Place them upright in the sauce. (The sauce should come to about 1 cm below the top edge of the pasta. As you fill the dish, the sauce will rise. The aim is that, at the end, the pasta should only protrude 2 mm above the sauce.)
Preheat the oven to 220ºC.
Cover the dish with silver foil and place it in the oven for 30 minutes at 220ºC.
Remove the foil, sprinkle with grated cheese and return to the oven for 20 minutes at 180º, not too high in the oven. The pasta should cook in the sauce. Depending on your oven, this may take a little longer. So taste to see if everything is cooked...

Notes

My daughter is a huge fan of stuffed pasta. This time I used Gigantoni, the large rigatoni, but sometimes I use the large shells (these need to be cooked beforehand)...

This dish combines two things that always work: hearty stuffed pasta and a sauce that delivers more flavour than effort, as the oven does all the work for you... The tuna and corn provide a hearty filling, while the pumpkin and tomato add freshness and texture.

Everything goes into the oven with a puréed pumpkin sauce made from pumpkin, garlic, onion and olive oil — a sauce that tastes sweet, savoury and lightly roasted all at once. By filling the pasta first and then baking it in the sauce, everything comes together nicely and you get a dish that is warm, nutritious and ideal for busy days. The preparation takes a bit of work, such as the filling, but the result is super tasty! Enjoy 😘

Nutrition