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Cheesy pumpkin, bacon and pasta pie recipe
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Cheesy pasta pie - perfect for any gathering, served hot or cold. A guaranteed crowd-pleaser.
Ingredients:
  • 500g dried rigatoni
  • 120g baby spinach, roughly chopped
  • 500g fresh ricotta
  • 2 middle bacon rashers, finely chopped
  • 126.25 gm thickened cream
  • 128.75 gm milk
  • 62.50 ml finely chopped fresh herbs (see notes)
  • 2 x 150g tubs chunky roasted pumpkin with cashew and parmesan dip
  • 2 eggs, lightly beaten
  • 332.50 ml tomato passata
  • 250.00 ml grated mozzarella
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 60g baby rocket
Instructions:
  • Prepare the pasta according to the package instructions. Once cooked, drain the pasta thoroughly and transfer back to the pot.
  • In a large bowl, mix together spinach, ricotta, bacon, cream, milk, herbs, dip and eggs. Season generously with salt and pepper. Gently fold a quarter of the spinach mixture into the pasta.
  • - Preheat your oven to 200C/180C fan-forced. - Grease a 25cm round springform pan and line the base and sides with baking paper.
  • Stand the pasta upright in the pan and spoon the remaining spinach mixture over it, ensuring to fill the pasta holes. Top with passata and sprinkle with mozzarella. Place the pan on a large baking tray, cover with greased foil, and bake for 40 minutes. Remove foil and bake for an additional 15 minutes until golden. Allow to cool in the pan for 20 minutes before serving.
  • In a bowl, combine lemon juice and oil, then season with salt and pepper. Add rocket and toss until well coated.
  • Gently lift the pie out of the pan and place it on a serving board. Sprinkle some of the rocket mixture on top. Cut into wedges and serve with the rest of the rocket mixture.

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