Pumpkin and goats cheese spaghetti bake

Cooking Vegetarian Pumpkin and goats cheese spaghetti bake

Slice through spaghetti, pumpkin and eggplant for wedges of tasty pasta pie.

Lables: High fibre Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant, in a single layer, on the prepared tray. Spray with oil. Roast for 20-25 minutes or until tender. Line a round 20cm (base measurement) springform pan with non-stick baking paper.
  2. Meanwhile, heat oil in a saucepan over medium-high heat. Cook the onion for 3 minutes or until soft. Add pasta sauce and tomato. Cook for 10-15 minutes or until sauce thickens. Cook the pasta in a saucepan of salted boiling water following packet directions. Drain. Return to the pan.
  3. Stir pumpkin, eggplant, sauce, egg and mozzarella into the pasta. Transfer to the prepared pan. Top with goats cheese. Bake for 25 minutes. Set aside for 10 minutes. Cut into wedges.

If you liked the recipe "Pumpkin and goats cheese spaghetti bake", tell your friends about it!

350g pumpkin, peeled, cut into 2cm pieces
180g Lebanese eggplants, coarsely chopped
Olive oil spray
1 tbsp olive oil
1 brown onion, finely chopped
500ml btl roasted garlic & onion tomato pasta sauce
50g drained sun-dried tomato strips
300g dried spaghetti pasta
2 eggs, lightly whisked
100g coarsely grated mozzarella
100g goats cheese, crumbled

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Pumpkin and goats cheese spaghetti bake

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments