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.