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 and goats cheese spaghetti bake
Pumpkin and goats cheese spaghetti bake
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Create a delicious pasta pie with sliced spaghetti, pumpkin, and eggplant layers.
Ingredients:
  • 350g pumpkin, peeled, cut into 2cm pieces
  • 180g (about 3) Lebanese eggplants, coarsely chopped
  • Olive oil spray
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500ml btl roasted garlic & onion tomato pasta sauce
  • 50g (1/3 cup) drained sun-dried tomato strips
  • 300g spaghetti
  • 2 eggs, lightly whisked
  • 100g (1 cup) coarsely grated mozzarella
  • 100g goats cheese, crumbled
Instructions:
  • Preheat the oven to 220°C. Line a baking tray with non-stick baking paper. Arrange the pumpkin and eggplant in a single layer on the tray and coat them with oil. Roast for 20-25 minutes until tender. Line a 20cm round springform pan with non-stick baking paper.
  • Heat oil in a saucepan over medium-high heat and sauté the onion for 3 minutes until soft. Stir in pasta sauce and tomato, then simmer for 10-15 minutes until the sauce thickens. Cook the pasta in boiling salted water following the package instructions, drain, and return to the pan.
  • Combine the pumpkin, eggplant, sauce, egg, and mozzarella with the pasta, then transfer to the pan. Sprinkle with goat cheese and bake for 25 minutes. Let it rest for 10 minutes before slicing into wedges.

Similar Recipes