Pumpkin and feta pastitsio

This delicious pumpkin and feta vegetarian pasta bake is a filling meal for the whole family.

The ingredient of Pumpkin and feta pastitsio

1. 275g penne rigate
2. 1/2 (about 1kg) butternut pumpkin, peeled, seeded, chopped
3. 2 garlic cloves, peeled
4. 500g (2 cups) Tamar Valley Greek Style Yoghurt
5. 150g feta, crumbled
6. 3 eggs
7. Large pinch of nutmeg
8. 2 tablespoons pistachio kernels, finely chopped

The instruction how to make Pumpkin and feta pastitsio

1. Cook pasta in a saucepan of boiling water until al dente. Drain.
2. Meanwhile, cook pumpkin and garlic in a large saucepan of boiling water for 15 minutes or until very tender. Drain and return to the pan. Use a masher to mash until smooth.
3. Combine the yoghurt, feta, eggs and nutmeg in a large bowl. Season and stir in the mashed pumpkin mixture.
4. Preheat oven to 180u00b0C/160u00b0C fan forced. Grease a 22cm round (base measurement) springform pan. Spread one-quarter of the pumpkin mixture over the base of the prepared pan. Top with one-third of the pasta, arranging the pasta so it is lying flat and facing one direction. Continue layering with the remaining pumpkin mixture and pasta, finishing with a layer of pumpkin mixture. Bake for 45 minutes or until set. Set aside for 10 minutes to rest. Sprinkle with pistachio.

Nutritions of Pumpkin and feta pastitsio

fatContent: 416.577 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 53 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: