Name: Baked pasta with feta and pumpkin
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 500 gram pumpkin, peeled, chopped; 3 bacon rashers, rind removed, chopped; 6 garlic cloves, unpeeled; 2 tablespoon oil; 400 gram rigatoni pasta; 100 gram feta, crumbled; 1/4 cup chopped parsley, plus extra to serve; 1/2 cup (5og) grated mozzarella

Baked pasta with feta and pumpkin

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Serves 6

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

500 gram pumpkin, peeled, chopped

3 bacon rashers, rind removed, chopped

6 garlic cloves, unpeeled

2 tablespoon oil

400 gram rigatoni pasta

100 gram feta, crumbled

1/4 cup chopped parsley, plus extra to serve

1/2 cup (5og) grated mozzarella

Method

1.Preheat oven to 190°C/170°C fan forced. Place pumpkin, bacon, garlic and half of oil in a baking pan and toss to coat. Cook for 30-40 minutes, until pumpkin is tender. Squeeze cooked garlic cloves from skins.

2.Meanwhile, cook rigatoni in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking liquid.

3.Combine rigatoni with pumpkin, bacon, garlic, remaining oil, feta and chopped parsley in a 1-cup ovenproof dish. Pour over reserved liquid and top with mozzarella. Bake for 25 minutes, until golden. Scatter with extra parsley and serve.

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