Aromatic basil pesto complements the sweet, baked pumpkin and adds a big flavour punch to this pasta bake.
- Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Grease a 12-cup-capacity baking dish. Place pumpkin and onion, in a single layer, on prepared baking tray. Spray with oil. Roast for 20 minutes or until pumpkin is tender. Reduce oven temperature to 180C/160C fan-forced.
- Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to pan.
- Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 3 to 4 minutes or until golden. Add flour. Stir to coat. Reduce heat to low. Add milk. Cook, stirring for 3 to 4 minutes or until slightly thickened. Stir in pesto.
- Add pumpkin, onion, spinach, chicken mixture and tasty cheese to pasta. Stir to combine. Spoon into prepared baking dish. Top with ricotta and parmesan. Season with salt and pepper. Bake for 30 minutes or until golden. Stand for 5 minutes before serving
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