• Roasted Pumpkin and Bacon Pasta Bake

    1 vote
    This's an easy pasta recipe which can be done with ingredients found easily in any kitchen pantry.


    • 2 Tbsp olive oil
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 1 Kg pumpkin, deseeded, peeled and chopped in to 2cm cubes
    • ¹/₂ cup chicken stock
    • 3 cups cooked pasta (shells / spirals)
    • 2 eggs, lightly beaten
    • 1 cup breadcrumbs
    • Salt and pepper
    • 2 rashers rindless bacon, chopped
    • 2 Tbsp grated Parmesan cheese
    • 30 g butter, melted
    • 2 Tsp thyme leaves, plus extra, to serve


    1. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 1.5L baking dish.
    2. Heat oil in a medium frying pan over high heat. Sauté onion and garlic for 2-3 minutes, until tender.
    3. Add pumpkin, sauté for 4-5 minutes until lightly golden. Add stock and bring to a boil. Reduce heat to low and simmer for 4-5 minutes until pumpkin is almost tender.
    4. Transfer pumpkin mixture in to a large bowl and roughly mash. Add pasta, eggs and half a cup of breadcrumbs. Season to taste. Mix carefully and spoon into the baking dish.
    5. In a small bowl combine remaining breadcrumbs, bacon, Parmesan, butter and thyme. Sprinkle over the pumpkin mixture.
    6. Bake for 20-25 minutes, until golden. Garnish with extra thyme before serving.
    7. Tip: To store cut pumpkin, wrap it tightly in cling wrap and keep it in the fridge.

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