Pumpkin and Spinach Pasta Bake

Difficulty:

Preparation Time: 15 mins
Cooking Time: 40 mins
Serves: 4

Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Wholemeal Penne

Substitute Shape:

Wholemeal Elbows, Wholemeal Spirals

Ingredients

1 cup fresh low fat ricotta cheese

Salt and pepper to taste

olive oil cooking spray

600g butternut pumpkin, peeled, cut into 2cm pieces

½ teaspoon coriander seeds

250g packet frozen chopped spinach, thawed

1 egg, lightly beaten

50g parmesan cheese, grated

Visit our website
sanremo.com.au

San Remo Reg Wholemeal Elbows 500g

San Remo Reg Penne Wholemeal 500g

San Remo Mash Creamy Mash 100g

The Copyright for this recipe has been assigned to and is held by San Remo.

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 to 20 minutes or until just tender. Remove from oven. Reduce oven to 180°C.
Cook pasta according to packet directions. 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 to 25 minutes or until set in centre. Allow to cool completely. Cut into 4 pieces.