This Chicken and Roast Pumpkin Pasta bake is topped with a delicious cheese breadcrumb.
This pasta bake is a delicious way to use up some left over Christmas turkey meat. A creamy and very flavoursome roast pumpkin, spinach and turkey pasta bake. This bake made enough for our family of 5 plus left overs for the next day. Serve with salad and you can easily stretch it out to feed 10.
During the year you can substitute chicken for turkey.
I love roast pumpkin, whenever I make some I do extra so I can add it to salad for lunch the next day.
SILICONE BAKEWARE BAKING TRAY – The Daily Bake Silicone Baking Tray has a steel reinforced frame to prevent it from sagging when trying to remove it from the oven. Its non-stick and BPA free which makes it easy to cook on and so easy to clean especially after roasting pumpkin!!
Ingredients
Method
- Preheat oven to 180°C, fan forced.
- Place pumpkin onto a large baking try, toss in 2 tablespoons olive oil and season with salt and pepper.
- Bake pumpkin in oven for 30 minutes or until golden, allow to cool slightly.
- Cook pasta following packet directions, drain and place back into saucepan.
- Meanwhile, in a medium saucepan add remaining 2 tablespoons of oil and fry bacon until golden, place onto a plate lined with a paper towel.
- Using same saucepan, melt the butter on medium-high.
- Once butter is foaming add flour stirring for 1 minute, remove from heat.
- Gradually pour in milk, whisking to combine milk and butter mixture.
- Add in cheese, stock powder and season with salt and pepper.
- Return to heat, stirring for 5 minutes or until slightly thickened.
- Add to your saucepan of pasta the turkey, spinach, bacon and sauce, mix until well combined.
- Pour half of the pasta mixture into a large casserole dish, then spoon on half of the roast pumpkin, stir through gently. Then top with remaining pasta and pumpkin.
- Sprinkle on panko breadcrums and parmesan cheese.
- Bake in oven for 30 minutes or until cheese has melted and golden.
7 comments
Can I just tell you how much I appreciate the time that you take to create this site. I love your recipies (they’ve NEVER failed!), and your organising tips.
So, thank you, and Merry Christmas to you and your family 🙂
Love this recipe! Didn’t have pumpkin so used potatoes instead and it still turned out yum!!!
Ooh great variation, Juanita! I like it.:)
Please tell me what Panko bread crumbs are? Sorry if you are repeating yourself just for me. I really love the sound of this recipe (it’s lunch time and I’m hungry too). Thanks
they are a crispier style of bread crumb, they can be found with other breadcrumbs at the supermarket, or try the asian food isle.
Great recipe, I didn’t add the chicken stock so to keep it low salt but still delicious just the same. Thankyou for the recipe.
So glad you liked the recipe Leanne. Kat x