Name: Creamy macaroni vegie bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 400 gram pumpkin, peeled, seeded, finely chopped; 1 tablespoon vegetable or olive oil; 1 1/2 cup macaroni; 4 eggs, lightly whisked; 1/2 cup thickened cream; 2 cup baby spinach leaves; 1 cup grated cheddar cheese; thinly sliced peeled cucumber, to serve

Ingredients

400 gram pumpkin, peeled, seeded, finely chopped

1 tablespoon vegetable or olive oil

1 1/2 cup macaroni

4 eggs, lightly whisked

1/2 cup thickened cream

2 cup baby spinach leaves

1 cup grated cheddar cheese

thinly sliced peeled cucumber, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Grease and line base and sides of a 30x20cm (base measurement) slice pan with baking paper, extending paper above rim for handles. Combine pumpkin and oil on prepared baking tray. Bake for 10 minutes or until tender.

2.Meanwhile, cook pasta in a saucepan of boiling salted water for 6 minutes or until almost tender. Don’t overcook; pasta will continue cooking when baked. Drain. Transfer to a heatproof bowl.

3.Add pumpkin, egg, cream, spinach and half the cheese to pasta in bowl; stir to combine. Spoon into prepared pan; level surface. Sprinkle top with remaining cheese. Bake for 20 minutes or until golden and set. Stand in tray for 10 minutes. Cut bake into 6 pieces. Serve with cucumber.

Use kumara (orange sweet potato) instead of pumpkin. Price will vary. Make smaller bakes to eat on the run. Spoon macaroni mixture into a greased 12-hole (1/3-cup) muffin tray, then bake for 15 minutes.
Note

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