One-Pan Pumpkin Pasta Bake

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Bacon

  Raw, cured pork

  3 ½ oz or 99g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Pumpkin

  Raw

  3 cup, cubed or 348g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Macaroni

  Dry, enriched

  12 oz or 340g

• Canned milk

  Evaporated, with added vitamin d and without added vitamin a

  1 ⅔ cup or 420g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Swiss cheese

  1 cup, shredded or 108g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Feta cheese

  3 cubic inch or 51g

Directions

1. Set the oven to broil with a rack about 6 inches from the heat source. Heat the oil in a large oven-safe skillet over medium heat; add the onion, garlic, bacon, and hot sauce and cook, stirring, until the onion softens and the bacon is just cooked through.
2. Add the pumpkin and half of the chicken stock. Cover and simmer gently until the pumpkin begins to soften, then lightly mash some of the cubes with a fork.
3. Stir in the remaining stock, the dry macaroni, evaporated milk, and rosemary. Simmer gently, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed; cover if the liquid reduces too quickly.
4. Remove from the heat and stir in the shredded Swiss. Season to taste with salt and black pepper, smooth the surface, then top evenly with breadcrumbs and crumbled feta. Broil until the top is golden and bubbling, then serve hot.