Individual Baked Pasta

"From one of my favourite chefs James Reeson and his show Alive and Cooking. This looks like a great snack and was recomended for picnics or lunch boxes. Pizza sauce is basically tomato paste infused with garlic and herbs. Times are estimated."
photo by a user photo by a user
Ready In:
1hr 15mins
12 muffins


  • 250 g pasta (macaroni or twirls or similar)
  • 12 butternut pumpkin (diced into 2cm pieces)
  • 200 g cheese (grated or shredded)
  • 1 teaspoon garlic (minced)
  • 1 small onion (finely chopped)
  • 50 g kalamata olives (pitted, finely chopped)
  • 12 cup oregano (fresh, chopped)
  • 2 tablespoons tomato paste (pizza paste was recommended)
  • 1 -2 teaspoon olive oil (to roast pumpkin)
  • salt (to taste)
  • pepper (to taste)
  • cheese (optional, grated extra)


  • Precook pasta in salted boiling water until al dente or in accordance with manufacturers instructions.
  • Pre roast the pumpkin - drizzle over with olive oil and toss in salt and pepper and roast at 200C for 30 minutes and then let cool before proceeding to next step.
  • In a large mixing bowl, combine all ingredients.
  • Line a 12 hole muffin tray with 12 muffin wraps (large) and divide the pasta mixture between them and sprinkle some extra cheese on top if desired.
  • Bake at 220C for 15 to 20 minutes or until cheese is melted and crisp on top.
  • Can be eaten hot or cold.

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