Shiny Happy pumpkin with penne from the oven

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Brush the fat pan (deep baking tray; approx. 32 x 39 cm) with oil. Peel and halve onions and cut them into slices.

2. 2

   Clean, wash and roughly chop the peppers. Pumpkin wash, halve and scrape out the seeds with a tablespoon. Cut the flesh with the skin into slices and divide into pieces of about 2 cm.

3. 3

   Wash the rosemary, shake dry, remove the needles from the branches and chop. Stir half of the cream cheese with milk until smooth.

4. 4

   Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Pour pasta into a sieve, rinse with cold water, drain and return to the pot. Add vegetables.

5. 5

   Season with salt, pepper and rosemary. Drizzle with olive oil, mix well. Spread everything on the fat pan. Cover with cheese cream. Crumble the remaining cheese coarsely over the pasta vegetables.

6. 6

   Bake pasta in a hot oven for about 30 minutes. Cut the pomegranate in half, break into large pieces and remove the seeds from the fruit with a tablespoon. (Caution, danger of splashing) Sprinkle oven noodles with pomegranate seeds.