We are loving looking back on some of your favourite dishes from our Cooking With Maggie series. Today's recipe is one the whole family can enjoy and is easy to prepare - Chicken Pasta Bake. Happy Cooking - Team MB x

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Ingredients 375g packet wholemeal penne pasta 400g pumpkin, peeled and chopped into even-sized pieces 2 tbsp verjuice, to deglaze the pumpkin 2 onions, peeled and diced 2 garlic, peeled and diced Rosemary and thyme 750g chicken mince 600g tomato pasta sauce 140ml extra virgin olive oil 200g mozzarella cheese 2 tbsp parmesan, grated Flat-leaf parsley Salt flakes

Method 1. Cook pasta to packet instructions. Drain and transfer into a large tray. Drizzle with extra virgin olive oil and a pinch of salt flakes. Shake the tray from time to time while it’s cooling. 2. Pre-heat oven to 225°C. Place chopped pumpkin on a tray and drizzle with extra virgin olive oil and add a pinch of salt. Bake for 20-25 minutes, then deglaze with verjuice and cook for a further 5 minutes. 3. Heat 2 tbsp extra virgin olive oil in a frying pan and sauté the onion slowly. Once soft, add in the garlic and then the fresh herbs. Cook on low heat, until the onion is translucent. 4. Transfer the onion mix to a bowl. 5. Using the same frying pan, heat 1 tbsp extra virgin olive oil. Add one-third of the chicken mince, stirring continually, cook for 2-3 minutes. Remove from pan and set aside, repeat for the remaining two batches of chicken. Once all chicken has been browned return it all to the pan and remove it from heat. 6. Transfer pasta to a large baking dish and add the onion mix, tomato pasta sauce, chicken and juices and half of the roasted pumpkin and mix through until well combined. 7. Reduce oven heat to 200°C. 8. Top with remaining pumpkin and torn mozzarella and bake for 15 minutes. 9. Remove from the oven and sprinkle with parmesan, then return to the oven on the grill setting for 5 minutes. 10. Garnish with chopped flat-leaf parsley and when serving, drizzle with a flourish of extra virgin olive oil and some freshly cracked pepper.

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