Pumpkin and spinach pasta bake

Cooking Vegetarian Pumpkin and spinach pasta bake

Ease into the week with a simple pasta bake for dinner that can also be packed into lunch boxes for school or work.

Lables: Low kilojoule Low sodium Lower gi Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish.
  2. Using a mortar and pestle, pound coriander seeds until crushed. Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast, uncovered, for 15 to 20 minutes or until just tender. Remove from oven. Reduce oven to 180°C.
  3. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Combine ricotta, egg and parmesan in a large bowl. Squeeze excess moisture from spinach. Stir spinach, pasta and pumpkin into ricotta mixture.
  4. Spoon mixture into dish. Bake for 20 to 25 minutes or until set in centre. Allow to cool completely. Cut into 4 pieces.

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1/2 tsp coriander seeds
600g butternut pumpkin, peeled, cut into 2cm pieces
olive oil cooking spray
200g tortiglioni pasta or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese or vegetarian hard cheese, grated
250g packet frozen chopped spinach, thawed

Adv

Autors
Preparation time
45
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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