Pumpkin ribbon noodle casserole

Name: Pumpkin ribbon noodle casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (about 600 g); 250 g Tomatoes; 1 red chilli pepper; 1 medium onion; 1/2 bunch Thyme; 400 g fine ribbon noodles; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 Eggs (size M); 200 ml Milk; 7-10 Tbsp grated nutmeg; 75 g grated pecorino cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small Hokkaido pumpkin (about 600 g)
250 g Tomatoes
1 red chilli pepper
1 medium onion
1/2 bunch Thyme
400 g fine ribbon noodles
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 Eggs (size M)
200 ml Milk
7-10 Tbsp grated nutmeg
75 g grated pecorino cheese

Directions

1
Cut the pumpkin into quarters, clean and peel, dice roughly. Tomatoes wash, clean and cut into pieces. Clean and halve the chilli and scrape out the seeds. Chop the pod finely. Peel and chop onion.
2
Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely. Prepare pasta in boiling salted water according to package instructions. Heat the oil in a frying pan. Add pumpkin, fry over low heat for about 5 minutes while turning.
3
Add the onion, chilli, thyme and tomatoes and continue to fry for about 1 minute. Season everything with salt and pepper. Drain the pasta, let it drain. Turn the noodles into nests, spread them with the vegetables in an ovenproof dish.
4
Whisk eggs with milk, season with salt and nutmeg. Pour egg milk over the casserole. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes.
5
Sprinkle with thyme that has been set aside.