Pumpkin and spinach pasta bake

Name: Pumpkin and spinach pasta bake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 200g tortiglioni or penne rigate; 1/2 tsp coriander seeds; 600g butternut pumpkin, peeled, cut into 2cm pieces; olive oil cooking spray; 240.00 gm fresh ricotta cheese; 1 egg, lightly beaten; 50g parmesan cheese or vegetarian hard cheese, grated; 250g packet frozen chopped spinach, thawed

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Prep Time: 45 minutes

Cook Time: 45 minutes

Total: 90 minutes

Servings: 4

Author : Claire Brookman

kid friendly family friendly easy

Ingredients

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200 grams tortiglioni or penne rigate1/2 tsp coriander seeds600 grams butternut pumpkin, peeled, cut into 2cm piecesolive oil cooking spray240.00 gm fresh ricotta cheese1 egg, lightly beaten50 grams parmesan cheese or vegetarian hard cheese, grated250 grams packet frozen chopped spinach, thawed

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Instructions

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Step 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.

Step 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.

Step 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.

Step 4

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