Pumpkin, Ricotta and Spinach Pasta Bake

Make on Drop
Serves 8 Prep Time 10 minutes   Cook Time 50 minutes   Rated:

Hello delicious! This quickie is so simple and although it takes a bit of time in the oven, is really really quick for a weeknight meal that fills up the hollow legs now that school is back. If you were keen to skip the gluten, you can certainly sub in a gluten free pasta option, or how about just using cauliflower florets or diced potato??

You can of course make your own ricotta if you are a die hard Tenina fan! (Ha ha) But if you are time poor, (yes I know, we all are!) then by all means, go and buy it.

You’re going to add this one into the family menu planner, I’m pretty sure.

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Need

Do

1  

Preheat oven to 200°C and line a baking sheet with paper.

2  

Place prepared pumpkin onto the baking sheet and drizzle with oil, and sprinkle with salt. Roast 25 minutes.

3  

Reduce temperature in oven to 180°C and remove pumpkin from oven to cool slightly.

4  

Cook pasta according to instructions on packet. Drain and set aside in large bowl.

5  

Butter several individual baking dishes or one large dish.

6  

Place Parmesan and mozzarella into Thermomix bowl and mill 10 sec/speed 10. Remove cheese from bowl and set aside.

7  

To make pesto place garlic and additional Parmesan into Thermomix bowl and mill 10 sec/speed 10.

8  

Add basil, pine nuts, lemon juice and salt and blend 6 sec/speed 6. Add EVOO through hole in lid and just combine, 3 sec/speed 6.

9  

Assemble by stirring all ingredients together, reserving just a little of the grated cheeses to finish off.

10  

Sprinkle with remaining cheese and bake between 10-20 minutes (depending on size of dishes used) until golden and fragrant. Serve with a leafy green salad and garlic bread.

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