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Pumpkin, lamb & feta pasta bake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a delectable and versatile pasta bake for a satisfying meal anytime.
Ingredients:
  • 4.60 gm olive oil
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, finely chopped
  • 500g lean lamb mince
  • 5.00 gm ground cumin
  • 250ml (1 cup) canned diced tomatoes
  • 150g baby spinach leaves
  • 200g dried bow tie pasta
  • 700g Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 100g feta, crumbled
  • 20g (1/4 cup) shredded parmesan
  • 20.00 ml pine nuts
  • 62.50 ml fresh mint leaves
Instructions:
  • Preheat oven to 180°C. In a large non-stick frying pan over medium-high heat, sauté onions and garlic in oil for 1 minute. Add the mince and cook for 4 minutes, breaking up lumps with a wooden spoon. Sprinkle in cumin, stir for 30 seconds until fragrant. Mix in the tomato.
  • Set aside 40g (1 cup) of spinach. Place the rest of the spinach in a large colander in the sink. Boil pasta in salted water for 10 minutes, adding pumpkin in the last 3 minutes. Drain the pasta over the spinach in the colander. Transfer the pasta back to the pan.
  • Combine the minced mixture and half of the feta with the pasta, stirring until fully mixed.
  • Pour the mixture into a 2L (8-cup) baking dish. Top with parmesan, pine nuts, and the rest of the feta. Bake until golden brown, about 25 minutes. Garnish with the reserved spinach and fresh mint before serving.

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