Roasted Pumpkin and Bacon Pasta Bake

clock 20 minutes + 40 minutes bowl Serves 4


  • 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
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  • 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.

  • Tip: To store cut pumpkin, wrap it tightly in cling wrap and keep it in the fridge.

By Food to Love

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