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Pumpkin and fetta pasta bake
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Prep Time:
10 minutes
10 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
55 minutes
55 minutes
Whip up a quick and tasty pasta bake with only six ingredients, including a can of soup!
Ingredients:
- 1 medium brown onion, halved, thinly sliced
- 150g shortcut bacon rashers, thinly sliced
- 250g dried large spiral pasta
- 535g can creamy pumpkin soup
- 250g cherry tomatoes, halved
- 100g feta, crumbled
Instructions:
- - Preheat your oven to 180C/160C fan-forced. - Heat oil in a large frying pan over medium-high heat, then add onion and bacon. Cook, stirring occasionally, for 5 minutes until onion is soft and bacon is crispy.
- While the pasta is cooking in a large saucepan of boiling salted water as per packet directions, combine the onion mixture and pumpkin soup in a large bowl. Once the pasta is just tender, drain it and stir it into the mixture. Season with pepper to taste.
- Grease a 6-cup ovenproof dish and spread out the pasta mixture. Top it with crumbled fetta cheese. Bake for 30 minutes until golden. Serve hot.
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