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Recipes

Bacon, Pumpkin and Feta Pasta Bake

Creamy, comforting and packed with flavour, this bacon, pumpkin and feta pasta bake is the perfect winter dinner. Sweet roasted pumpkin, crispy bacon and salty feta come together in a golden, bubbling pasta bake the whole family will love.

Prep Time:

15 minutes

Cook Time:

40 minutes

Servings:

4-6 Servings

Tags:

Ingredients

400g dried pasta of your choice
500g pumpkin, peeled and cut into small cubes
250g The Meat Box Gourmet Streaky Bacon, roughly chopped
1 small brown/white onion, finely diced
2 cloves garlic, crushed
2 tablespoons olive oil
300ml cream
½ cup chicken stock
1 teaspoon dried thyme
100g baby spinach
150g feta, crumbled
1 cup grated cheese
Salt and pepper, to taste
Fresh parsley, to serve

Cooking Instructions

Preheat the oven to 200°C conventional or 180°C fan bake.
Place the pumpkin on a lined baking tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20-25 minutes until tender and lightly golden.
Meanwhile, cook the pasta in a large pot of salted boiling water for 2 minutes less than the packet instructions. Drain and set aside.
Heat the remaining olive oil in a large frying pan over medium heat. Add the bacon and cook for 4-5 minutes until golden.
Add the onion and cook for another 3-4 minutes until softened. Stir through the garlic and thyme, then cook for 30 seconds.
Pour in the cream and chicken stock. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken.
Stir through the spinach until just wilted. Add the cooked pasta, roasted pumpkin and half of the feta. Gently mix until everything is coated in the creamy sauce.
Transfer the mixture to a large baking dish. Sprinkle over the grated cheese and remaining feta.
Bake for 15-20 minutes until golden and bubbling.
Finish with fresh parsley and serve hot.