200g (8oz) Oak smoked premium back bacon rashers, trimmed and cut in half
300g (10oz) Extra large pasta shells
½ Small butternut squash, peeled and cut into small cubes (about 300g prepared weight)
1 Onion, roughly chopped
2 Cloves garlic, squashed
1 (approx 400g) Can cherry tomatoes
200g (7oz) Taleggio cheese, rind removed and roughly sliced
200g (7oz) Gorgonzola cheese, rind removed and roughly sliced
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Cook the pasta and butternut squash in a large pan of boiling water for about 10-15 minutes until the pasta is cooked, but still has a slight bite and the squash is tender. Drain, rinse with hot water and then drain well.
Place the bacon, onion and garlic in a pan and dry fry until the bacon is cooked and the onion has softened. Add the canned cherry tomatoes and heat through.
Add the pasta shells and the squash and mix well together. This will help the mixture fill some of the shells. Spoon into a large ovenproof dish. Top with the cheeses -either create a half and half effect or mix together
Cover loosely with foil and bake for 10 minutes. Then remove the foil and cook for a further 10 minutes.
Serve with mixed salad or steamed seasonal veg and crusty bread.