Pasta Pumpkin and Spinach Bake Easy Quick And Budget Friendly
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By now you who view my recipes know I LOVE one tray meals and this is pretty much that.
I know a couple of you don't like pumpkin and that's ok you can substitute it with sweet potatoe even zucchini.
Easy recipe that serves 6
Prep time 10 minutes Cook time 40 minutes
I have also used fresh spinach, just cut finely and cook until wilted in the microwave in a steamer, drain and proceed as for frozen spinach. I always keep frozen spinach incase I don't have any in the garden
Fresh ricotta from the deli in the supermarket or fruit shop deli is best Instead of pre-packaged
I know a couple of you don't like pumpkin and that's ok you can substitute it with sweet potatoe even zucchini.
Easy recipe that serves 6
Prep time 10 minutes Cook time 40 minutes
Ingredients
- 250 g frozen spinach drained thawed
- 1/4 cup breadcrumbs
- 30 g or 2 tablespoon margarine
- 250 g pumpkin chopped peeled
- 3 garlic cloves crushed
- 1 pinch ground nutmeg
- 240 g fresh ricotta
- 2 eggs
- 2/3 cup CARNATION Light & Creamy Evaporated Milk
- 1 1/2 cups pasta cooked
Method
- Spray a 30 cm x 20 cm rectangular oven proof dish with non-stick spray and sprinkle breadcrumbs over base.
- Melt margarine in a fry pan and add garlic and pumpkin, stir over heat for 4-5 minutes.
- Add spinach and stir another 3 minutes or until pumpkin is just tender.
- Add nutmeg.
- Beat ricotta, milk, and eggs in a large bowl until smooth.
- Stir in pasta and the pumpkin mixture.
- Spoon into prepared dish and bake about 30 minutes at 180C 160C Fan-forced , until set and lightly browned.
NOTES
I use whatever pasta I have in the cupboard.I have also used fresh spinach, just cut finely and cook until wilted in the microwave in a steamer, drain and proceed as for frozen spinach. I always keep frozen spinach incase I don't have any in the garden
Fresh ricotta from the deli in the supermarket or fruit shop deli is best Instead of pre-packaged
