Autumn Pasta Bake

• 1 teaspoon olive oil
• 2 brown onions, thinly sliced
• 2 garlic cloves, minced
• 400 g pumpkin, roughly cubed
• 3 zucchini, sliced into thick rounds
• 1 red bell pepper, sliced into strips
• 1 teaspoon dried thyme
• 1 tablespoon capers
• 250 g gluten-free pasta
• 500 g cream-style cottage cheese
• 1 small egg
• 1 cup grated low-fat cheddar cheese

1. Cook pasta according to packet directions, drain and set aside.
2. Warm oil in a frying pan and add the onion and garlic. Turn the heat up to high and saute until onion is translucent.
3. Add pumpkin and saute for 5 minutes or until it is about half cooked.
4. Add zucchini, bell pepper and capers. Cook, stirring, until they are soft, but don't overcook. Stir through thyme and heat another minute or so until fragrant.
5. Stir pasta and vegetables together.
6. Mix cottage cheese with egg and season with salt and pepper.
7. Spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top.
8. Bake at 180u0b0C for 40 minutes, covering if the top gets too brown.
9. Serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.

olive oil, brown onions, garlic, pumpkin, zucchini, red bell pepper, thyme, capers, pasta, creamstyle cottage cheese, egg, cheddar cheese

Taken from www.food.com/recipe/autumn-pasta-bake-257049 (may not work)