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Baked Ricotta and Pumpkin Pasta with Pancetta and Chilli

Serves 4


  • 500g peeled pumpkin, cut into 1.5cm dice
  • 2 red onions, cut into wedges
  • 400g wedge fresh ricotta, crumbled into large chunks
  • olive oil spray
  • Salt and freshly ground black pepper, to taste
  • 100g thinly sliced pancetta
  • 400g large spiral pasta (or penne, farfalle)
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 small red chillies, de-seeded and finely sliced
  • 1 tablespoon picked thyme leaves
  • 1 cup finely grated Australian parmesan cheese
  • grated Australian parmesan cheese, extra, for serving
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  1. 1. Place pumpkin, onion and ricotta on a baking paper lined oven tray, spray with oil and season to taste. Bake at 200°C for 15 minutes. Drape pancetta loosely over the vegetables and ricotta and bake for a further 5-7 minutes or until pancetta is crisp and pumpkin is tender. Cool slightly before removing pancetta, crumble into a bowl and set aside.
  2. 2. Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving a ladleful of the pasta water.
  3. 3. Heat oil in a large non-stick frypan until just warm, add garlic and chilli and cook for 20-30 seconds until fragrant. Add the hot pasta, roasted vegetables and ricotta, thyme, parmesan and a splash of the pasta water (approx 1/3 cup), tossing until well combined and silky. To serve, divide between bowls and sprinkle with pancetta, extra cheese and black pepper.

Tips / Handy Hints

Preparation Time: 10 minutes Cooking Time: 35-40 minutes This recipe also makes delicious pasta salad, when served cold.


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