Pumpkin and goats cheese spaghetti bake

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

Recipe «Pumpkin and goats cheese spaghetti bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.