One-Pan Pumpkin Pasta Bake

Ingredients

• Flaxseed oil

  1 tsp or 5g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Bacon

  Raw, cured pork

  3 ½ oz or 99g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Pumpkin

  Raw

  3 cup, cubed or 348g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Macaroni

  Dry, enriched

  12 oz or 340g

• Canned milk

  Evaporated, with added vitamin d and without added vitamin a

  1 ⅔ cup or 420g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Swiss cheese

  1 cup, shredded or 108g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Feta cheese

  3 cubic inch or 51g

Directions

1. Heat the oil in a large ovenproof frying pan. Add the onion, garlic, bacon, and chili sauce. Gently fry until the vegetables and bacon are soft.
2. Add the pumpkin and half the chicken stock, cover and simmer gently until the pumpkin begins to soften. Crush it a little with a fork and then add the remaining stock, the dried pasta, and evaporated milk.
3. Stir well then add the rosemary. Simmer gently until the pasta is tender and the liquid absorbed. If the liquid is evaporating too quickly, cover the pan while simmering.
4. When the pasta and pumpkin are tender, remove the rosemary sprig and stir in the grated cheese. Season with salt and pepper to taste then smooth over the top. Sprinkle on the breadcrumbs and a little feta cheese and brown under the broiler until golden and bubbling. Serve and enjoy!

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