Baked rigatoni with seasonal vegetables

Method

1. 01 /

   Heat a pan of water on the stove.
   While waiting for the water to boil, dice the pumpkin and cut the other vegetables into small strips, removing the central core.
   When the water is boiling, add salt and throw in the pasta, adding the diced pumpkin.
   Two minutes before the cooking time is over, add the Savoy cabbage and black cabbage.
   Drain the pasta al dente and place it in a bowl.
   Add the butter in chunks, the ricotta, half the radicchio and half the Parmesan.
   Mix well and then move the ingredients to a lightly buttered oven dish.
   Top with the remaining Parmesan, the chopped mozzarella and the rest of the radicchio.
   Cook in the oven at 200° for about 5 minutes, until the pasta is au gratin.