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“From one of my favourite chefs James Reeson and his show Alive and Cooking. This looks like a great snack and was recomended for picnics or lunch boxes. Pizza sauce is basically tomato paste infused with garlic and herbs. Times are estimated.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • 250 g pasta (macaroni or twirls or similar)
  • 12 butternut pumpkin (diced into 2cm pieces)
  • 200 g cheese (grated or shredded)
  • 1 teaspoon garlic (minced)
  • 1 small onion (finely chopped)
  • 50 g kalamata olives (pitted, finely chopped)
  • 12 cup oregano (fresh, chopped)
  • 2 tablespoons tomato paste (pizza paste was recommended)
  • 1 -2 teaspoon olive oil (to roast pumpkin)
  • salt (to taste)
  • pepper (to taste)
  • cheese (optional, grated extra)

Directions

  1. Precook pasta in salted boiling water until al dente or in accordance with manufacturers instructions.
  2. Pre roast the pumpkin - drizzle over with olive oil and toss in salt and pepper and roast at 200C for 30 minutes and then let cool before proceeding to next step.
  3. In a large mixing bowl, combine all ingredients.
  4. Line a 12 hole muffin tray with 12 muffin wraps (large) and divide the pasta mixture between them and sprinkle some extra cheese on top if desired.
  5. Bake at 220C for 15 to 20 minutes or until cheese is melted and crisp on top.
  6. Can be eaten hot or cold.

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