Pumpkin, Bacon and Sundried Tomato Pasta Bake

Submitted by Chickee

"Based on Recipe #287685."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 6

ingredients

• 500 g pumpkin
• 150 g diced bacon
• 1 onion, finely diced
• 3 garlic cloves, minced
• 500 g spiral pasta
• 425 g condensed creamy pumpkin soup
• 29.58 ml fresh basil, chopped
• 118.29 ml white wine
• 118.29 ml milk
• 118.29 ml grated parmesan cheese
• 118.29 ml grated tasty cheese
• 118.29 ml roasted pine nuts
• 118.29 ml sundried tomatoes, sliced thinly
• olive oil
• grated tasty cheese, extra

directions

1. Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
2. Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
3. Cook pasta until almost cooked, about 9 minutes in boiling water.
4. Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
5. Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
6. Bake for 10 minutes at 200 degrees.
7. Remove from the oven and let stand 5-10 minutes before serving.

Reviews

[mummamills]

nice easy dish. left out the soup, but added a dollop of sour cream. I was too sick to eat this, but it got great reviews from the other diners :) How to make it again and actually taste it.