One-Pan Pumpkin Pasta Bake

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bacon

  Raw, cured pork

  8 strip or 96g

• 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 can (13 oz) or 369g

• Rosemary

  Spices, dried

  1 tsp or 1g

• 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

Directions

1. Set the oven to Broil (High) and position a rack about 6 inches from the heating element.
2. Heat the oil in a large oven-safe skillet over medium. Add the onion, bell pepper, garlic, bacon, and hot sauce and cook, stirring, until the onion softens and the bacon is just cooked through.
3. Add the diced pumpkin and half of the chicken broth. Cover and simmer gently until the pumpkin begins to soften, then lightly mash some of the cubes with a fork to create a creamy base.
4. Stir in the remaining broth, 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.
5. Take the pan off the heat and stir in about three-fourths of the cheese. Season to taste with salt and black pepper, smooth the surface, then sprinkle evenly with the breadcrumbs and the remaining cheese. Broil until the top is golden and bubbling, then serve hot.