Try this delicious meal of Baked pasta with fetta and pumpkin
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.