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Pumpkin and three-cheese pasta bake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cheesy, flavorful dinner ready in no time.
Ingredients:
  • 800g Kent pumpkin, peeled, cut into thin wedges
  • 1 brown onion, cut into thin wedges
  • 175g rindless shortcut bacon rashers
  • 400g penne rigate
  • 40g butter
  • 40.00 ml plain flour
  • 500ml (2 cups) hot milk
  • 50g (1/3 cup) crumbled blue cheese
  • 40g (1/2 cup) coarsely grated vintage cheddar
  • 60g (3/4 cup) shredded parmesan
  • 40g butter, extra
  • 12 fresh sage leaves
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 200C. Toss pumpkin and onion with oil on a lined baking tray, season with salt and pepper. Roast for 20 minutes or until vegetables are tender.
  • Lay the bacon slices on a greased baking tray and bake until they turn a light golden color, around 5 minutes. Then, chop the crispy bacon into pieces.
  • Cook pasta in a pot of flavorful boiling water until perfectly cooked. Drain and return to the pot.
  • Combine crispy, savory bacon and aromatic onion with the pasta.
  • In a clean saucepan over medium heat, melt the butter until foaming. Stir in the flour and cook for 1-2 minutes until the mixture bubbles. Remove from heat and gradually whisk in the milk until smooth. Heat for 5 minutes until thickened. Add blue cheese, cheddar, and 40g (1/2 cup) parmesan. Season with pepper, then pour the sauce over the pasta and mix well.
  • Prepare a 3L (12-cup) ovenproof dish by greasing it. Layer half of the pasta mixture followed by half of the pumpkin. Add the rest of the pasta mixture and pumpkin on top. Finish by sprinkling the remaining parmesan over the dish. Bake until golden for about 20 minutes.
  • In a saucepan over medium-low heat, melt additional butter until foamy. Add sage leaves and cook for 2-3 minutes until crispy. Drain on paper towel-lined plate. Garnish pasta bake with crispy sage and serve with salad leaves.

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