Cheesy Pumpkin, Bacon And Pasta Pie Recipe

Delicious warm or cold and ideal for entertaining, this cheesy pasta pie will be a hit with everyone.

The ingredient of Cheesy Pumpkin Bacon And Pasta Pie Recipe

• 500g dried rigatoni
• 120g baby spinach roughly chopped
• 500g fresh ricotta
• 2 middle bacon rashers finely chopped
• 1 2 cup thickened cream
• 1 2 cup milk
• 1 4 cup finely chopped fresh herbs see notes
• 2 x 150g tubs chunky roasted pumpkin with cashew and parmesan dip
• 2 eggs lightly beaten
• 1 1 3 cups tomato passata
• 1 cup grated mozzarella
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 60g baby rocket

The Instruction of cheesy pumpkin bacon and pasta pie recipe

• cook pasta following packet directions drain well return to pan
• combine spinach ricotta bacon cream milk herbs dip and eggs in a large bowl season with salt and pepper fold 1u20444 of spinach mixture through pasta
• preheat oven to 200c 180c fan forced grease a 25cm base round springform pan line base and side with baking paper
• arrange pasta standing upright in prepared pan spoon remaining spinach mixture over pasta pushing mixture into pasta holes to fill top with passata sprinkle with mozzarella place on a large baking tray cover with greased foil bake for 40 minutes remove foil bake a further 15 minutes or until golden stand in pan for 20 minutes to cool
• meanwhile whisk lemon juice and oil in a medium bowl season with salt and pepper add rocket toss to coat see notes
• remove pie from pan transfer to a serving board top with a little of the rocket mixture cut into wedges serve with remaining rocket mixture

Nutritions of Cheesy Pumpkin Bacon And Pasta Pie Recipe

fatContent: 431 156 calories
saturatedFatContent: 22 7 grams fat
carbohydrateContent: 9 4 grams saturated fat
sugarContent: 36 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 17 5 grams protein
sodiumContent: 75 milligrams cholesterol

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