Bacon and zucchini pasta bake for $10

Serving size: Serves 4
Cooking time: More than 1 hour
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Cakes/baking, Cheese, Pasta
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

500g pumpkin, cubed, skin and seeds removed
1 red onion, chopped
1 red capsicum, seeded, chopped
1 zucchini, chopped
2 tablespoons olive oil
4 rashers rindless bacon, chopped
4 garlic cloves, crushed
Cooked leftover spiral pasta (about 4 cups cooked, 1½ cups raw)
4 eggs
½ cup light sour cream
1 cup grated tasty cheese or pizza cheese

METHOD

Preheat oven to moderate, 180°C. Lightly grease a 6-cup casserole dish.
In a large baking dish, combine pumpkin, onion, capsicum, zucchini and oil, tossing well. Bake for 20-25 minutes, until vegetables are just tender. Stir through bacon and garlic. Transfer mixture to a large bowl and toss with cooked pasta.
In a bowl, whisk together eggs, sour cream and half cheese. Season to taste. Pour over pasta mixture, tossing to combine. Spoon into casserole dish and sprinkle with remaining cheese.
Bake for 25-30 minutes, until golden and bubbly. Slice into portions and serve.

Top tips
If preferred, use leftover vegetables.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale May 4).

MESSENGER