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Pumpkin and broccoli ricotta pasta bake
Pumpkin and broccoli ricotta pasta bake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vegetable bake: Versatile side dish or satisfying main course.
Ingredients:
  • Olive oil cooking spray
  • 250g dried rigatoni pasta
  • 400g butternut pumpkin, peeled, cut into 2cm pieces
  • 500.00 ml frozen broccoli florets
  • 250.00 ml frozen peas, corn and capsicum mix
  • 250g fresh ricotta, crumbed
  • 1 egg, lightly beaten
  • 2 tsp finely chopped fresh thyme
  • 187.50 ml grated pizza cheese
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and grease a 2 litre (8 cup-capacity) ovenproof dish with cooking spray.
  • Boil pasta in a large pot of salted water according to package instructions until al dente. Drain well.
  • Simmer pumpkin in a saucepan of boiling water for 5 to 6 minutes. Add broccoli and frozen vegetable mix for the last 3 minutes until tender. Drain.
  • In a large bowl, mix together ricotta, egg, thyme, and 1/2 cup of cheese. Season with salt and pepper. Stir in the pumpkin mixture and pasta. Transfer the mixture to a prepared dish and sprinkle with the remaining cheese. Bake until golden and firm, about 20-25 minutes. Serve and enjoy!

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