Pumpkin, ricotta & spinach pasta bake

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

Recipe «Pumpkin, ricotta & spinach pasta bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.