Pumpkin, Bacon And Sundried Tomato Pasta Bake - cooking recipe

Ingredients

500 g pumpkin
150 g diced bacon
1 onion, finely diced
3 garlic cloves, minced
500 g spiral pasta
425 g condensed creamy pumpkin soup
2 tablespoons fresh basil, chopped
1/2 cup white wine
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup grated tasty cheese
1/2 cup roasted pine nuts
1/2 cup sundried tomatoes, sliced thinly
olive oil
grated tasty cheese, extra

Preparation

Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
Cook pasta until almost cooked, about 9 minutes in boiling water.
Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
Bake for 10 minutes at 200 degrees.
Remove from the oven and let stand 5-10 minutes before serving.