Pumpkin and spinach pasta bake
Ingredients
- 1/2 teaspoon coriander seeds
- 600g butternut pumpkin, peeled, cut into 2cm pieces
- olive oil cooking spray
- 200g tortiglioni pasta or penne pasta
- 1 cup fresh ricotta cheese
- 1 egg, lightly beaten
- 50g parmesan cheese, grated
- 250g packet frozen chopped spinach, thawed
Method
- 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 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.
- Spoon mixture into dish. Bake for 20 to 25 minutes or until set in centre. Allow to cool completely. Cut into 4 pieces.