PUMPKIN PASTA BAKE

Pumpkin Pasta Bake image

I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids!

Provided by Mandy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 slice bacon, chopped
1 onion, chopped
1 garlic clove, crushed
1 teaspoon sage
200 g baby corn niblets, chopped
1/2 red capsicum, chopped
200 g pumpkin, cubed
1 tomatoes, chopped
250 g pasta, cooked as per pkt directions
420 g canned condensed pumpkin soup
1/2 cup cream
1/2 cup water
1 cup cooked chicken, shredded
1 cup tasty cheese, grated

Steps:

Saute bacon, onion & garlic for approx 2 minutes.
Add remaining vegetables & sage and saute until pumpkin is almost tender.
Add soup & water and stir until soup dissolves, mix in chicken & cream.
Add cooked pasta & stir to combine.
Transfer to an ovenproof dish & sprinkle with cheese.
Bake at 170.C until cheese has melted and pasta bake is heated through.

Nutrition Facts : Calories 586.9, Fat 24.1, SaturatedFat 13.7, Cholesterol 94.1, Sodium 398.1, Carbohydrate 65.6, Fiber 4.4, Sugar 6.7, Protein 28.4

*** Explore more Pumpkin Pasta Bake Recipes »

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