Get cozy with this family-friendly pasta bake! Perfect for feeding a crowd - it's homely, satisfying, and delicious. The best part? There’s usually enough leftovers for lunchboxes and an extra portion for the freezer to enjoy another night or to share with a friend in need. Check out the recipe below and add this to your meal plan this week!

Serves: 8, plus a small pasta bake for the freezer

Prep time: 15 minutes

Cook time: 40 minutes

Ingredients

1 kg kent pumpkin, peeled, seeded and cut into 4cm cubes

500 g penne pasta

¼ cup (60 ml) extra virgin olive oil

1 teaspoon sea salt 

1 onion, diced

2 cloves garlic, minced

500g chicken thigh, chopped into bite-sized pieces

1 teaspoon dried oregano

700g bottle passata

¼ cup (70 g) tomato paste

350g smooth ricotta

½ cup (40 g) finely grated parmesan

1 egg and 1 egg yolk

2 cups (240g) coarsely grated tasty cheese

fresh sage leaves, to top

Method

1. Preheat the oven to 200℃ (180℃ fan-forced), line a baking tray with baking paper and grease a large 32cm x 20cm rectangular casserole dish with 1 tablespoon olive oil. Prepare a second, smaller 22.5cm x 17.5cm freezer-proof casserole dish if you are making a freezer portion too.
2. Place the pumpkin on the baking tray, toss with 1 tablespoon of olive oil and ½ a teaspoon of the salt. Bake in the oven for 25 minutes, or until cooked through and starting to turn golden brown. Set the pumpkin aside and reduce the oven temperature to 180℃ (160℃ fan-forced). 
3. While the pumpkin is baking, cook the pasta as per packet directions until al dente, being careful not to overcook. Drain the pasta and set aside. 
4. Heat the remaining olive oil in a large saucepan over medium-high heat, add the onion and garlic and cook, stirring, for around 2-3 minutes until the onion has softened and becomes translucent. Add the chicken thigh pieces, sprinkle with the oregano then cook, stirring, for 5-7 minutes or until the chicken is starting to brown and has cooked through. 
5. Add the passata, tomato paste and salt, if desired, and bring to a simmer. Reduce the heat to medium and continue to simmer for 10 minutes, or until the sauce has thickened.  
6. In a large bowl, or one of the already-used large saucepans, combine the passata mixture with the cooked pasta and roasted pumpkin pieces. 
7. Meanwhile, mix the ricotta, parmesan, egg and egg yolk in a small bowl until well combined.
8. To assemble the pasta bake, pour half of the pasta and sauce mixture into the casserole dish. Dot the top of the layer with half of the ricotta mixture and half of the tasty cheese. Then repeat, creating a top layer of pasta, followed by the remaining ricotta and grated cheese. 
9. Place into the oven for 30 minutes or until the cheese is melted. Add the sage leaves, if using, and return to the oven for a further 5-10 minutes until the cheese is golden and bubbling and the sage leaves have crisped up.
10. Serve with a leafy green salad and enjoy any leftovers in a thermos for school or work lunchboxes.