Zucca mozzarella al forno

A pumpkin pasta dish that would make a really good starter, it's very light - surprisingly, and very cheesey the mozzarella becomes 'telephone wires' which makes it also good fun to eat. The cheese gives it enough seasoning to make it really nice.

Take a pan and fill with pumpkin pieces add a chicken stock cube and pretty much make soup.

In a separate pan make some al dente rigatoni, then layer in a dish some pasta, sauce, mozzarella, pecorino, and repeat. Bake for a bit at 180 and uncover at the end to brown.

I'm sure this dish will evolve, it would be good with well cooked bacon torn up on top, but also it's a sort of Italian comfort food and as such works. And you have to remember that sometimes the fewer the ingredients the better.