“I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 slice bacon, chopped
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon sage
  • 200 g baby corn niblets, chopped
  • 12 red capsicum, chopped
  • 200 g pumpkin, cubed
  • 1 tomatoes, chopped
  • 250 g pasta, cooked as per pkt directions
  • 420 g canned condensed pumpkin soup
  • 12 cup cream
  • 12 cup water
  • 1 cup cooked chicken, shredded
  • 1 cup tasty cheese, grated

Directions

  1. Saute bacon, onion & garlic for approx 2 minutes.
  2. Add remaining vegetables & sage and saute until pumpkin is almost tender.
  3. Add soup & water and stir until soup dissolves, mix in chicken & cream.
  4. Add cooked pasta & stir to combine.
  5. Transfer to an ovenproof dish & sprinkle with cheese.
  6. Bake at 170.C until cheese has melted and pasta bake is heated through.

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