Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 60grams butter
- 2 cup milk, hot
- 400grams rigatoni pasta
- 1 brown onion, cut into thin wedges
- 600grams butternut pumpkin, peeled, cut into 1cm dice
- 1tablespoons olive oil
- 2tablespoons fresh sage leaves
- 6 slice pancetta, chopped
- 2 cup mozzarella cheese, shredded
Nutrition per serving
3750kJ / 895Cal
3750 Kilojoules or 895 Calories
43% of daily energy intake*
Protein
36.8grams
Fat
37.5grams
Carbs
104grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Combine pumpkin, onion, pancetta, sage and oil in an 8-cup ovenproof baking dish. Season with pepper. Bake for 20 minutes or until just tender.
Step 3 of 5
Meanwhile, cook pasta in a large saucepan of boiling, salted water until almost tender. Drain. Transfer pasta to the baking dish with pumpkin and toss together.
Step 4 of 5
Melt butter in the same pan over medium heat until foaming. Stir in flour and cook for 2 minutes. Gradually add milk, whisking until smooth. Stir over medium heat for 5 minutes or until sauce thickens. Stir 11/2 cups cheese into sauce. Season with pepper.
Step 5 of 5
Pour sauce over pasta mixture and sprinkle with remaining cheese. Bake for 20 minutes or until golden.
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