Smokey Bacon & 2 Cheese Pasta

Serves 4-6

300g extra large pasta shells
1/2 butternut squash, peeled and cubed
200g back bacon rashers, trimmed and halved
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and squashed
400g can cherry tomatoes
200g Taleggio cheese, rind removed and roughly sliced
200g Gorgonzola, rind removed and roughly sliced
salad or steamed vegetables and crusty bread, to serve

Preheat the oven to 180, gas mark 4.  Cook the pasta and butternut squash in a large pan of boiling water until the pasta is cooked but still has a slight bite and the squash is tender.  Drain, rinse with hot water and drain well.
Meanwhile, 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 together well.  This will help the mixture fill some of the shells.  Spoon into a large ovenproof dish.  Top with the cheeses.
Cover loosely with foil and bake in the oven for 10 minutes.  Then remove the foil and cook for a further 10 mins.  Serve with mixed salad or steamed seasonal vegetables and crusty bread.