Ingredients
Scale
- 1/2 butternut pumpkin, peeled and diced
- 4 tablespoons olive oil
- 500g Trivelli pasta (whatever you have in pantry)
- 2 cups cooked turkey, shredded
- 3 rashers shortcut bacon, diced
- 70g butter
- 1/2 cup plain flour
- 4 cups milk
- 1 tablespoon chicken stock powder
- 1 1/2 cup tasty cheese, grated
- 100g baby spinach leaves
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- salt and pepper, to season
Instructions
- 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.
Notes
Alternatively, you can use left over Christmas ham instead of bacon, no need to fry and brown.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner, Christmas
