October’s pumpkin and pasta bake
A bit of a cheat’s cuisine if you take the short cut and buy a favourite brand of tomato pasta sauce, or you can make your own. Use any pasta shapes that take your fancy.
Ingredients
- 400g (14oz) of pasta shapes
- 1 500g jar of ready-made tomato pasta sauce with onions and garlic
- 1 large onion
- 2 tbsp extra virgin olive oil
- 500g (18oz) pumpkin or squash, peeled, seeds removed and diced into 2cm chunks
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 400g (14oz) can cannellini beans, drained
- A small handful of fresh sage leaves, chopped
- Zest of a lemon
- Juice of the whole lemon
- 3tbsp fresh breadcrumbs
- 80g (3oz) parmesan cheese, grated
- 150g (5oz) low fat buffalo mozzarella, chopped
- Freshly ground black pepper
Method
Heat oven to 190°C/375°F/gas 5. Cook the pasta al dente, drain and cool under running cold water. Drizzle on a little olive oil and toss the pasta to keep it from sticking. In a heavy-based pan fry the onion in the remaining oil until soft and translucent. Add the pumpkin or squash and cook gently for 10 minutes, stirring occasionally. Stir in the peppers and cook gently for another 5 minutes. Add the cannellini beans, tomato pasta sauce, sage leaves, lemon zest and juice. Season with pepper to taste. Bring to the boil and simmer for 5 minutes. Stir in the cooked pasta, check seasoning and spoon it all into an ovenproof dish. Top with mozzarella and parmesan cheeses and sprinkle over the breadcrumbs. Bake in the oven for 30 minutes until golden.
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