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Pumpkin and Three Cheese Pasta Bake Recipe

Fat Mum Slim /

Holy cheeses! This is dinner tonight. Pumpkin and three cheese pasta bake. Yummo! Get the recipe here...

What’s dinnertime like at your place? I don’t know about you, but if it’s anything like mine… it’s a LITTLE {ok a lot} hectic. My kids have hangry meltdowns, and homework needs doing, and kids just be CRAZY. I love slow cookers, because they get rid of some of that crazy. What I like even better is making a meal earlier in the day {when things are less crazy} and then serving it up like a smug mum at the end of the day without the meltdowns. That’s winning at life.

Pumpkin and Three Cheese Pasta Bake RecipePumpkin and

Three Cheese Pasta Bake Recipe

INGREDIENTS
800g pumpkin {I love butternut}, peeled and cut into thin wedges
1 brown onion, cut into thin wedges
1 tbs olive oil
400g dried penne pasta
40g butter
2 tablespoons plain flour
2 cups hot milk
1/3 cup crumbled feta
1/2 cup grated cheddar cheese
3/4 cup grated Parmesan
40g butter, extra
Salad leaves, to serve

METHOD
♥ Preheat the oven to 200ºC. Line a baking tray with baking paper. Scatter the pumpkin and onion onto a tray, and then drizzle with the olive oil. Season with salt and pepper. Bake for 20 minutes or until the pumpkin is tender.
♥ While the pumpkin is cooking, cook the pasta in a saucepan of boiling water until al dente. Drain once cooked, and return to the saucepan. Add the onion to the pasta.
♥ In a clean saucepan, melt the butter over medium heat until foaming. Add the flour and cook, stirring for 1 to 2 minutes. Remove from the heat, and gradually whisk in the milk until smooth. Stir over medium heat for 5 minutes until the mixture thickens. Stir in the cheeses {keeping half of the Parmesan aside} and season with salt and pepper. Pour the sauce over the pasta mixture. Stir to combine.
♥ Spray a ovenproof dish with cooking spray, and spoon half the pasta mixture into the dish. Top with half the pumpkin. Top with the remaining pasta mixture and pumpkin, then sprinkle with the remaining Parmesan. Bake for 20 minutes, until beautiful and golden.
♥ Serve with salad leaves. Enjoy.

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  • Lauren Hunt

    I love your recipes that use pumpkin! #bestvegever

  • Do you think this would work OK without pumpkin? Any alternative suggestions? Would love to make it tonight but too lazy to venture out into the rain to buy pumpkin 😉

  • Barb N

    .. I love your pasta bake Chantelle.. xxxx

@Fatmumslim