咖喱南瓜焗意面CURRIED PUMPKIN PASTA BAKE

南瓜切块，大蒜切碎，红葱头切丁。Cube the pumpkin. Mince garlic and dice shallots.

锅中热油，炒红葱头和大蒜。加入南瓜翻炒。加入咖喱粉、盐和黑胡椒。分次少量地加入蔬菜高汤，不断搅拌，等待混合液体煮开，再加入更多蔬菜高汤。当南瓜变软，将南瓜碾碎一些，然后和意大利乳清奶酪混合，加入罗勒碎。中低火煮酱汁，同时煮意面。Heat some oil in a pan and fry the shallots and garlic. Add the pumpkin and sauté. Add curry powder, salt, and pepper. Add vegetable broth little by little, stirring to combine and letting the mixture come to a boil before adding more broth. Once the pumpkin is tender, smash it a bit, then mix in the ricotta, and add torn basil. Let cook over medium low heat while you cook the pasta.

锅中盛水，加热，煮沸。根据包装指示煮意大利贝壳意面，或者煮至弹牙，然后沥水，和南瓜酱汁混合。Bring a pot of water and salt to a boil. Cook the conchiglioni according to package instructions or until al dente, then drain, and mix with the pumpkin sauce.

烤箱预热至200°C，将贝壳意面移至抹了油的烤盘上，撒一些帕马森奶酪和罗勒。烤约10分钟，或者直到出现一些棕色的斑点。取出，乘盘，尽情享用吧！Preheat the oven to 200°C/390°F. Transfer the conchiglioni to a greased baking dish and sprinkle with Parmesan cheese and basil. Let bake for approx. 10 min., or until brown in spots. Enjoy!