Pumpkin, ricotta & spinach pasta bake

Cooking Vegetarian Pumpkin, ricotta & spinach pasta bake

This savoury vegetarian bake uses butternut pumpkin, ricotta cheese, baby spinach leaves and lasagne sheets.

Lables: Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Place pumpkin in a medium bowl and microwave until tender. Cool.
  2. Preheat oven to 180C or 160C fan-forced. Grease a large baking dish.
  3. Add ricotta cheese, garlic and chives to cooled pumpkin and mix well. Lay a lasagne sheet on a flat clean surface. Arrange some spinach leaves along centre of sheet. Top with spoonfuls of pumpkin mixture. Roll up to enclose filling and place in a prepared dish, seam side down. Continue making cannelloni with remaining lasagne sheets and filling.
  4. Pour cream and stock over filled cannelloni in baking dish. Top with cheese. Bake for 30 mins until golden and bubbling. Serve pasta bake with salad leaves.

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1kg butternut pumpkin, peeled, chopped
250g tub ricotta cheese
2 cloves garlic, crushed
1 bunch chives, chopped
400g pkt fresh lasagne sheets
100g baby spinach leaves
1 cup cream
1 cup vegetable stock
2 cups grated mozzarella cheese
Baby mesclun salad to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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