Pumpkin squash is incredibly tasty with cheese and pasta. In this recipe, we'll combine them in a casserole with crispy bacon, toasted onions and cream cheese sauce.
It is necessary
- • Rigatoni pasta - 200 g;
- • Pumpkin Squash - 100 g;
- • Milk - ¾ glass;
- • Flour - 150 g;
- • Smoked cheese - 140 g;
- • Bacon - 8 pieces;
- • Onions - 2 heads;
- • Bread leaven - 10 g;
- • Butter - 2, 5 tablespoons;
- • Parsley.
Instructions
Step 1
Preheat the oven to 200 degrees. Grease a baking dish with butter and sprinkle with bread crumbs. Boil pasta, rinse under cold water and strain.
Step 2
Peel the onions, rinse and chop into half rings.
Step 3
Meanwhile, in a large saucepan, combine the pumpkin and half a glass of milk, and heat over medium heat. Bring to a boil, then reduce heat and cook over low heat until the pumpkin is tender, while piercing with a fork (this will take 15-20 minutes).
Step 4
Mix the remaining 1/4 cup of milk with flour, pour into the pumpkin mixture and cook for 2 minutes until thickened. Finally, add the specified amount of smoked cheese.
Step 5
At the same time, fry the bacon in a large skillet until crisp, transfer to paper towels after cooking and drain off excess fat. Reheat the cooled bacon in a skillet without adding oil.
Step 6
Put chopped onions in a frying pan with bacon, simmer under a closed lid for about 10 minutes, stirring occasionally. Remove lid and increase heat to high. Bring the onion to a golden color.
Step 7
Add cheese, onion, pasta and bacon to the squash. Mix well and transfer to a baking dish.
Step 8
Place the bread in a food processor and grind until crumbled. Pour the loaf into a bowl of melted butter. Season the dish with crumbs and cheese leftovers. Bake for about 15 minutes, after cooking sprinkle with chopped green parsley.
