Name: Pumpkin and Spinach Crunchy Topped Pasta Bake
Prep time: 35 min
Cook time: 45 min
Ingredients: 800g butternut pumpkin, peeled, chopped; 2 tablespoons olive oil; 2 cloves garlic, crushed; 145g packet Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara; 60g baby spinach leaves; 35cm long white baguette (160g); 1/2 cup shredded parmesan; 2 tablespoons finely chopped fresh parsley; 1/3 cup olive oil

800g butternut pumpkin, peeled, chopped
2 tablespoons olive oil
2 cloves garlic, crushed
145g packet Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara
60g baby spinach leaves
35cm long white baguette (160g)
1/2 cup shredded parmesan
2 tablespoons finely chopped fresh parsley
1/3 cup olive oil

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Pre-heat oven to 200°C
Combine pumpkin, oil and garlic in a large bowl. Season with salt and pepper. Toss well coat. Place on a large oven tray lined with baking paper. Roast in a hot oven for 20-25 minutes, or until tender
Prepare Pasta & Sauce according to stovetop directions on packet
Add roasted pumpkin and spinach to cooked pasta in saucepan. Stir until spinach is wilted. Transfer to a greased ovenproof dish (6-cup capacity). Spread evenly
Tear baguette into 1cm pieces. Mix in a medium bowl with parmesan, olive oil and parsley. Place over top of pasta
Cook the pasta bake in same hot oven (200°C) for about 20 minutes, or until top is golden brown

Pre-heat oven to 200°C
Combine pumpkin, oil and garlic in a large bowl. Season with salt and pepper. Toss well coat. Place on a large oven tray lined with baking paper. Roast in a hot oven for 20-25 minutes, or until tender
Prepare Pasta & Sauce according to stovetop directions on packet
Add roasted pumpkin and spinach to cooked pasta in saucepan. Stir until spinach is wilted. Transfer to a greased ovenproof dish (6-cup capacity). Spread evenly
Tear baguette into 1cm pieces. Mix in a medium bowl with parmesan, olive oil and parsley. Place over top of pasta
Cook the pasta bake in same hot oven (200°C) for about 20 minutes, or until top is golden brown

Pre-heat oven to 200°C
Combine pumpkin, oil and garlic in a large bowl. Season with salt and pepper. Toss well coat. Place on a large oven tray lined with baking paper. Roast in a hot oven for 20-25 minutes, or until tender
Prepare Pasta & Sauce according to stovetop directions on packet
Add roasted pumpkin and spinach to cooked pasta in saucepan. Stir until spinach is wilted. Transfer to a greased ovenproof dish (6-cup capacity). Spread evenly
Tear baguette into 1cm pieces. Mix in a medium bowl with parmesan, olive oil and parsley. Place over top of pasta
Cook the pasta bake in same hot oven (200°C) for about 20 minutes, or until top is golden brown

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