BAKED PASTA With FETTA and PUMPKIN

Baked Pasta with Fetta and Pumpkin is a great pasta dish which is not only easy to make, but full of flavour.This dish also fits all the necessary criteria of not just being affordable, easy to make, but absolutely delicious as well. Baked Pasta with Fetta and Pumpkin also not only feeds the whole family but there's enough to have it for another meal or lunches the next day.

                      
                                                          BAKED PASTA with FETTA and PUMPKIN


500g Pumpkin, peeled and chopped
3 Bacon Rashers, rind removed, chopped
6 Garlic Cloves, unpeeled
2 T Oil
400g Rigatoni Pasta
100g Fetta, crumbled
1/4 cup chopped Parsley, plus extra to serve
1/2 cup grated Mozzarella


1. Preheat oven to 190 degrees celsius. Place pumpkin, bacon, garlic and half 
    of oil in a baking pan and toss to coat. Cook for 30-40 minutes, until 
    pumpkin is tender. Squeeze cooked garlic cloves from skins.

2. Meanwhile, cook rigatoni in a large saucepan of boiling, salted water
   according to packet directions. Drain, reserving 1 cup of cooking liquid.


3. Combine rigatoni with pumpkin, bacon, garlic, remaining oil, fetta and 
   chopped  parsley in a 10 cup oven proof dish. Pour over reserved liquid and    
   top with mozzarella. Bake for 25 minutes, until golden. Scatter with extra 
   parsley and serve.