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Nutrition Facts
Serving Size 1 (51g) Recipe makes 12 servings The following items or measurements are not included below: 1/2 butternut pumpkin
Calories 147
Calories from Fat 47		(32%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 219mg		9%
Potassium 142mg		4%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 1.3g	5%
	Sugars 1.0g
Protein 6.3g		12%
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Individual Baked Pasta

Recipe #396278 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: I'mPat
Oct 26, 2009

From one of my favourite chefs James Reeson and his show Alive and Cooking. This looks like a great snack and was recomended for picnics or lunch boxes. Pizza sauce is basically tomato paste infused with garlic and herbs. Times are estimated.

SERVES 12 , 12 muffins (change servings and units)

Ingredients

250 g pasta (macaroni or twirls or similar)
1/2 butternut pumpkin (diced into 2cm pieces)
200 g cheese (grated or shredded)
1 teaspoon garlic (minced)
1 small onion (finely chopped)
50 g kalamata olives (pitted, finely chopped)
1/2 cup oregano (fresh, chopped)
2 tablespoons tomato paste (pizza paste was recommended)
1-2 teaspoon olive oil (to roast pumpkin)
salt (to taste)
pepper (to taste)
cheese (optional, grated extra)

Directions

1
Precook pasta in salted boiling water until al dente or in accordance with manufacturers instructions.
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.
3
In a large mixing bowl, combine all ingredients.
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.
5
Bake at 220C for 15 to 20 minutes or until cheese is melted and crisp on top.
6
Can be eaten hot or cold.