adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin, ricotta & spinach pasta bake
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious vegetarian bake with creamy ricotta, roasted butternut squash, and tender baby spinach layered between lasagne sheets.
Ingredients:
  • 1kg butternut pumpkin, peeled, chopped
  • 250g tub ricotta cheese
  • 2 cloves garlic, crushed
  • 1 bunch chives, chopped
  • 400g pkt fresh lasagne sheets
  • 100g baby spinach leaves
  • 252.50 gm cream
  • 255.00 gm vegetable stock
  • 500.00 ml grated mozzarella cheese
  • Baby mesclun salad to serve
Instructions:
  • Microwave the pumpkin in a medium bowl until tender, then allow to cool.
  • Preheat the oven to 180C (160C fan-forced) and grease a large baking dish.
  • Mix ricotta cheese, garlic, and chives into the cooled pumpkin until well combined. Spread out a lasagne sheet on a clean surface. Place spinach leaves in the center of the sheet and spoon the pumpkin mixture on top. Roll up the sheet to seal the filling inside and place it seam side down in a dish. Repeat with the remaining sheets and filling to make more cannelloni.
  • Drizzle the mixture of cream and stock over the stuffed cannelloni in a baking dish. Sprinkle with cheese on top. Bake for 30 minutes until golden and bubbling. Serve the pasta bake alongside fresh salad leaves.

Similar Recipes