Macaroni Bake with Pumpkin and Chicken

Instructions

1. In a saucepan, heat 1 tablespoon of olive oil over low heat and gently sauté the finely grated garlic. Add the tomato passata, season with salt, pepper, and oregano. Simmer for about 3 minutes.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook al dente, according to the package directions. About 4 minutes before the end of the cooking time, add the peeled and cubed pumpkin and cook together until done.
3. Drain the pasta and pumpkin mixture in a colander.
4. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
5. Heat a large frying pan over medium-high heat, add 2 tablespoons of olive oil, and add the diced chicken. Season with salt and pepper and sear for about 2-3 minutes, stirring occasionally.
6. Add the spices (cumin, paprika, curry, granulated garlic) and cook for another 1-2 minutes.
7. Spread 3 tablespoons of tomato sauce on the bottom of a baking dish.
8. Spread half of the pasta and pumpkin mixture over the sauce, followed by half of the chicken and half of the remaining tomato sauce.
9. Sprinkle with half of the shredded white mozzarella cheese and half of the grated yellow mozzarella cheese.
10. Top with the remaining pasta and pumpkin mixture, the remaining chicken, the remaining tomato sauce, and the remaining mozzarella cheese (white and yellow).
11. Bake in the preheated oven for about 20 minutes.
12. Remove from the oven and sprinkle with fresh basil or flat-leaf parsley.