date:Apr 22, 2014
tes or until pumpkin is tender.
2. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
3. Combine pumpkin mixture, cream, bocconcini, parmesan, pasta, and salt and pepper in a 5cm deep, 20cm x 30cm (base) ovenproof baking dish. Bake for 15 minutes or until bubbling and golden. Sprinkle with extra sage leaves. Serve.