Pumpkin, Ricotta and Spinach Pasta Bake

Name: Thermomix recipe: Pumpkin, Ricotta and Spinach Pasta Bake
Prep time: 10 min
Cook time: 50 min
Ingredients: 1/2 butternut pumpkin peeled and diced; Extra Virgin Olive Oil (EVOO) as needed; 250 Grams short pasta, (shells, macaroni, penne); 2-3 Handfuls baby spinach leaves; 4-6 cloves garlic; 500 Grams Fresh Ricotta Cheese; 1 Teaspoon pink salt flakes or more to taste; 150 Grams parmesan cheese cubed; 150 Grams mozzarella cheese, cubed; 50 Grams parmesan cheese cubed; 3 cloves garlic; Handfuls basil leaves; 70 Grams pine nuts, toasted; 1 fresh lemon juice; Pinches pink salt flakes; 100 Grams Extra Virgin Olive Oil (EVOO)

Make on Fresco

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

The Pasta
1/2 butternut pumpkin peeled and diced
Extra Virgin Olive Oil (EVOO) as needed BUY
250 Grams short pasta, (shells, macaroni, penne)
2-3 Handfuls baby spinach leaves
4-6 cloves garlic
500 Grams Fresh Ricotta Cheese Recipe
1 Teaspoon pink salt flakes or more to taste BUY
150 Grams parmesan cheese cubed
150 Grams mozzarella cheese, cubed
Pesto
50 Grams parmesan cheese cubed
3 cloves garlic
Handfuls basil leaves
70 Grams pine nuts, toasted
1 fresh lemon juice
Pinches pink salt flakes BUY
100 Grams Extra Virgin Olive Oil (EVOO) BUY

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.