Individual Baked Pasta
Created by ImPat on October 30, 2014
- Servings: 12
- Prep Time: 15m
- Cook Time: 1h
- Recipe #15355
Ingredients
- 250 grams dry pasta (macaroni or twirls or similar)
- 1/2 whole pumpkin (butternut pumpkin, diced into 2cm pieces)
- 200 grams cheese (grated or shredded)
- 1 teaspoon garlic (minced)
- 1 small yellow onion (finely chopped)
- 50 grams kalamata olives (pitted, finely chopped)
- 1/2 cup fresh chopped oregano
- 2 tablespoons tomato paste (pizza paste was recommended)
- 1 to 2 teaspoons oil (olive oil, to roast pumpkin)
- Salt (to taste)
- Pepper (to taste)
- Cheese (optional, grated extra)
How to Make
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Step 1: Precook pasta in salted boiling water until al dente or in accordance with manufacturers instructions.
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Step 2: Pre roast the pumpkin - drizzle over with olive oil and toss in salt and pepper and roast at 200C for 30 minutes and then let cool before proceeding to next step.
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Step 3: In a large mixing bowl, combine all ingredients.
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Step 4: Line a 12 hole muffin tray with 12 muffin wraps (large) and divide the pasta mixture between them and sprinkle some extra cheese on top if desired.
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Step 5: Bake at 220C for 15 to 20 minutes or until cheese is melted and crisp on top.
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Step 6: Can be eaten hot or cold.
Nutritional Facts
- Serving Size: 1 (61.1 g)
- Calories 137
- Total Fat - 4.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 9.3 mg
- Sodium - 188.3 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 2.8 g
- Sugars - 0.6 g
- Protein - 6.5 g
- Calcium - 160.4 mg
- Iron - 0.4 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.1 mg