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Pumpkin and spinach pasta bake
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Whip up a versatile pasta bake for effortless dinners and lunches on-the-go.
Ingredients:
  • 200g tortiglioni or penne rigate
  • 1/2 tsp coriander seeds
  • 600g butternut pumpkin, peeled, cut into 2cm pieces
  • olive oil cooking spray
  • 240.00 gm fresh ricotta cheese
  • 1 egg, lightly beaten
  • 50g parmesan cheese or vegetarian hard cheese, grated
  • 250g packet frozen chopped spinach, thawed
Instructions:
  • Preheat the oven to 200°C and prepare a large baking tray lined with parchment paper. Grease a square baking dish that has an 8-cup capacity, measuring 6cm deep and 20cm on the base.
  • Crush coriander seeds in a mortar and pestle. Lay pumpkin on a tray, spray with oil, sprinkle with crushed coriander, season with salt and pepper. Roast uncovered for 15-20 minutes until tender. Lower oven temperature to 180°C after removing from oven.
  • Boil the pasta in a large saucepan of salted water according to package instructions until tender. Drain. In a large bowl, mix together ricotta, egg, and parmesan. Squeeze out excess moisture from spinach and then stir spinach, pasta, and pumpkin into the ricotta mixture.
  • Transfer the mixture into a baking dish. Bake for 20 to 25 minutes or until the center is set. Let it cool entirely, then slice into 4 pieces.

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