Pumpkin and Spinach Pasta Bake Recipe

A Delicious Pumpkin and Spinach Pasta Bake

Pumpkin and Spinach Pasta Bake

This Pumpkin and Spinach Pasta Bake Recipe is so easy to prepare and cook.

This is yet another of my Pasta Bake Recipes to make it in here. I love them all for their simplicity and the ease with which I can be creative with them. This recipe has an extra bonus in that, it can be eaten cold. Great for school and work lunches, the family meal and parties.

When I say creative it means that I can substitute ingredients for those that I have available or that I simple prefer. This recipe can also be made to suit Vegetarians as well, with a tweak here and there.

You can’t go wrong with this recipe it’s easy and light on the budget too. Again these sort of recipes are great for kids who are fussy with their vegetables. You can disguise almost anything in a Pasta Bake. Please try this one and enjoy!

Serves 4

Ingredients

½ teaspoon 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, grated
250g packet frozen chopped spinach, thawed

Method

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.

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 15-20 minutes or until just tender. Remove from oven. Reduce oven to 180° C.

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.

Spoon mixture into dish. Bake for 20-25 minutes or until set in centre. Allow to cool completely. Cut into 4 pieces.

Hints

To freeze place pieces in airtight containers
Freeze for up to 1 month
Remove from freezer the night before and refrigerate
Transfer to work or school bag in the morning
This can be eaten hot straight from the oven
Top with tasty cheese for that extra layer of flavour

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