Let's have a recipe for a change: I love pasta al forno and it's on my list of the great comfort foods of the world. Last weekend, I invented this vegetarian [but not vegan ] version:
Pasta al forno vegetariana
First of all, peel and cube 200 gr pumpkin. Cook the cubes in salted water till tender. Drain and set aside.
Take 2 white and 2 green courgettes and slice 3 of them as thinly as you can [or do it in a food processor]. Grate the other courgette. Heat 4 tablesp olive oil in a wide pan and cook the courgettes, stirring, until they are tender. Now add a sliced white onion and a chopped clove of garlic and continue cooking everything until these, too, are tender. [Yes, I know this is the wrong way round for making a soffritto but it works!] When the onion and garlic have softened, add the pumpkin along with 300 gr sliced mushrooms, a little chopped parsley, seasoning and 400 gr passata. Stir and cook on a low heat for 15 mins.
Meanwhile, heat the oven to 160 C and cook 400 gr rigatoni for the length of time indicated on the pack. Drain the pasta and oil a large, rectangular, Pyrex-style oven dish. Put a layer of pasta in the dish, followed by a layer of sauce and then a layer of thinly sliced provoleta or other pasta filata cheeese [about 10 slices]. Add another layer of pasta and finish with another layer of the sauce. Sprinkle some fresh breadcrumbs or pane grattugiato and some freshly grated Parmesan over the top.
Cook in the oven for 15 mins.