David Herbert’s Butternut Pumpkin Macaroni Cheese; and Sausage, Zucchini and Spinach Pasta Bake

These easy baked pasta dishes can be made ahead of time and chilled.

Butternut pumpkin macaroni cheese. Picture: Chris L. Jones.

I’ve used macaroni and rigatoni; penne or any short, fat pasta would work.

Butternut pumpkin macaroni cheese

1 medium butternut pumpkin, peeled, cut into 2.5cm chunks

2 teaspoons olive oil

300g macaroni

50g butter

50g plain flour

1 teaspoon English mustard powder

500ml milk

200g extra-mature cheddar, grated

50g grated parmesan

Preheat oven to 200°C (fan). Toss pumpkin with olive oil and roast for 15-20 minutes, or until tender. Meanwhile, cook macaroni following pack instructions, then drain. Melt butter in pan; stir in flour and mustard powder. Cook, stirring, for 1 minute, then gradually whisk in milk; simmer, stirring constantly, until smooth and thick. Take sauce off heat and mash in a third of the pumpkin with cheddar and half the parmesan. Season; stir in drained macaroni with remaining pumpkin. Tip into an ovenproof dish, scatter with remaining parmesan and bake for 15 minutes, until golden and bubbling. Serves 4

Sausage, zucchini and spinach pasta bake

400g good-quality pork sausages

2 tablespoons olive oil

1 onion, chopped

1 zucchini, coarsely grated

2 cloves garlic, chopped

Pinch chilli flakes

2 x 400g cans crushed tomatoes

3 tablespoons tomato paste

¹⁄³ cup vegetable stock

400g rigatoni or macaroni

100g spinach leaves

100g cheddar, grated

100g ball mozzarella, patted dry

and torn into chunks

Preheat oven to 180°C (fan). Slit sausages and remove from skins; chop into small pieces. Heat oil in a pan, add onion; fry for 5-7 minutes, until softened and lightly browned. Stir in sausage meat; fry until lightly coloured. Add zucchini, garlic and chilli; stir in tomatoes, tomato paste and stock. Bring to boil and simmer, uncovered, for 10 minutes or until thickened. Season. Meanwhile, cook pasta following pack instructions; drain well; stir in sauce and spinach. Spoon into ovenproof dish; sprinkle with cheddar. Bake in oven for 10 minutes; remove, top with mozzarella. Return to oven for 10 more minutes, or until bubbling. Serves 4