- 1 pound rigatoni or other tube-shaped pasta
- 4-5 tablespoons olive oil, divided
- 3 leeks, thinly sliced, white and light green parts only
- 4 cloves garlic, minced
- 1 can pumpkin puree, 15 ounces
- 8 ounces goat cheese
- 2 cups grated Parmesan
- 3 eggs
- 1 egg yolk
- 2 cups half and half
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
Line a 10” springform pan with parchment paper. Drizzle the bottom with olive oil and sprinkle with a few tablespoons of the Parmesan.
Cook the pasta in boiling water until it is about two-thirds of the way done, it will cook more in the oven. Drain the pasta and toss with a bit of olive oil. Set it aside.
Preheat the oven to 400°F.
Meanwhile, in a large 12” skillet heat 2 tablespoons of oil over medium heat. Stir in the leeks and season with salt and pepper. Sauté until the leeks are softened, about 5 minutes. Add the garlic and the thyme, cooking for an additional minute.
In a large bowl, whisk together the eggs, yolk, half and half and Parmesan. Fold in the pumpkin, leek mixture, goat cheese, sage and 1½ teaspoons of salt and a ¼ teaspoon of pepper. Stir in the pasta. Pour the pasta mixture into the lined springform pan. Drizzle the top of the pasta with olive oil and top with additional herbs.
Bake for about 45 minutes or until the pasta is set and the top is golden.
Allow the timbale to sit for at least 30 minutes before unmolding the sides. Remove the parchment paper. Cut it into wedges and serve. Can be served warm or at room temperature.