Baked Pasta with Fetta and Pumpkin

On Saturday, February 9th, 2013

  • Cooking time: More than 1 hour
  • Cuisine: Modern Australian
  • Serves: 6
  • Type: Kids-Pasta-Cake-Family


  • 500g pumpkin, peeled, chopped
  • 3 rashers bacon, rind removed, chopped
  • 6 garlic cloves, unpeeled
  • 2 tablespoons oil
  • 400g rigatoni pasta
  • 100g fetta, crumbled
  • 1/2 cup parsley leaves, chopped
  • 1/2 cup (50g) grated mozzarella

Preparation method

1. Preheat oven to 190C or 170C fan. 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 garlic from skin.

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

3. Combine pasta, pumpkin, bacon, garlic flesh, fetta, parsley and remaining oil in a 10-cup ovenproof dish. Pour over reserved liquid and top with mozzarella. Bake for 25 minutes, until golden.

Makes 1 1/4 cups of sauce.

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