Lumaconi with pumpkin and caciocavallo

Name: Lumaconi with pumpkin and caciocavallo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Lumaconi pasta 3 ½ cups; Butternut squash (to clean) 1.8 lbs; Caciocavallo cheese 7.1 oz; Fresh liquid cream 0.42 cup; Garlic 1 clove; Rosemary 2 sprigs; Butter 1 ½ tbsp; Extra virgin olive oil ¾ tbsp; Butter 0.7 tbsp; Breadcrumbs 4 tbsp; Thyme 1 sprig; Grana Padano PDO cheese (to grate) 3.5 oz; Thyme 1 sprig; Extra virgin olive oil 2 tsp

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858

Calories per serving

Vegetarian

Energy Kcal 858
Carbohydrates g 80.6
of which sugars g 9.5
Protein g 39.2
Fats g 42.1
of which saturated fat g 22.54
Fiber g 3.4
Cholesterol mg 113
Sodium mg 1171

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Lumaconi pasta is like a hug on a plate, especially when it's stuffed with creamy pumpkin and oozy caciocavallo cheese. In Southern Italy, these big, ridged shells are often baked on Sundays—such a treat. You get that classic Italian vibe with every bite. Seriously good. From the tender pasta to the golden cheese bubbling on top, it’s amazing. Down south, folks love using pumpkin pasta recipes during fall because, well, pumpkins are everywhere! They pair so well with the salty tang of caciocavallo. And the sauce? It gets moist and rich as everything bakes together. So, so tasty.

Regional traditions make this baked pasta dish something special. Some families in Calabria or Sicily might add a pinch of nutmeg or a splash of cream, letting that sweet pumpkin flavor shine. Whether you're feeding a crowd or just want leftovers, stuffed pasta shells always go over well. Pretty much, you can't go wrong. Thanks to the combo of lumaconi pasta and crispy cheese on top, even the pickiest eaters dig in without thinking twice. It is easy to see why Italian pasta recipes like this are a family staple. Really, there's something about scooping a serving, seeing that gooey cheese stretch, and smelling the sweet pumpkin that makes everyone pause. For real.

No matter the occasion, this dish brings people together, filling the house with laughter and that unmistakable aroma of caciocavallo cheese melting in the oven. Plus, lumaconi with pumpkin and caciocavallo is super versatile. You can toss in spinach or mushrooms for a unique twist each time. Thing is, the Southern Italian tradition of using what's at hand is what makes this dish so beloved. The mix of seasonal ingredients and authentic flavors ensures that every serving is both satisfying and heartwarming. Whether you’re introducing someone to Italian cuisine or just craving a cozy meal, this dish fits the bill perfectly. Enjoy the warmth and flavors that only an Italian baked pasta can offer—and let it transport you to the sunny kitchens of Southern Italy. And look, every meal there is a celebration of togetherness and taste.

INGREDIENTS

858

Calories per serving

Lumaconi pasta 3 ½ cups (320 g)

Butternut squash 1.8 lbs (800 g) - (to clean)

Caciocavallo cheese 7.1 oz (200 g)

Fresh liquid cream 0.42 cup (100 g)

Garlic 1 clove

Rosemary 2 sprigs

Butter 1 ½ tbsp (20 g)

Extra virgin olive oil ¾ tbsp (10 g)

For the baking dish: Butter 0.7 tbsp (10 g); Breadcrumbs 4 tbsp (30 g); Thyme 1 sprig

For the surface: Grana Padano PDO cheese 3.5 oz (100 g) - (to grate); Thyme 1 sprig; Extra virgin olive oil 2 tsp (10 g)

Preparation

How to prepare Lumaconi with pumpkin and caciocavallo

To prepare the lumaconi with pumpkin and caciocavallo, first, put a pot of water on the stove for cooking the pasta, to be salted when it boils, then clean the pumpkin and cut it into cubes 1: you should obtain about 530 g of pulp. In a saucepan, melt the butter with the oil along with the garlic clove and rosemary sprigs 2, then add the pumpkin 3.

Salt 4, pepper, cover with the lid 5, and cook over medium heat for about 10 minutes. When the pumpkin is cooked, remove the garlic and rosemary from the pan 6 and set aside.

Thinly slice the caciocavallo 7. Butter a baking dish and sprinkle it with breadcrumbs and fresh thyme leaves 8. At this point, the water will have come to a boil, so add the lumaconi 9 and cook them for half the cooking time indicated.

Meanwhile, take some of the pumpkin from the pan and transfer it to a tall, narrow container, add the cream 10 and a ladle of the pasta cooking water 11 and blend with an immersion blender to obtain a smooth cream 12.

After the cooking time, drain the lumaconi and add them to the pumpkin left in the pan, mixing well 13. Now transfer half of the seasoned lumaconi to the baking dish 14 and distribute half of the sliced caciocavallo on top 15.

Pour in half of the pumpkin cream 16 and repeat the layers by adding the remaining shells 17, the rest of the caciocavallo, and the remaining cream 18.

Sprinkle the surface with grated Grana Padano PDO 19 and thyme, add a drizzle of oil 20, and bake in a preheated static oven at 375°F for 15 minutes. Finally, turn on the grill for another 3 minutes, then serve your lumaconi with pumpkin and caciocavallo piping hot 21!

Storage

The lumaconi with pumpkin and caciocavallo can be stored in the refrigerator for 2-3 days. You can freeze them after cooking and allowing them to cool completely.