Pumpkin, pasta and spinach bake
- Replies 6
This is a budget dish costing under $3 a serve.
Can be served alone or goes well with a salad for either lunch or dinner.
Serves 6 , recipe can easily be halved . It Taste even better the next day
Can be served alone or goes well with a salad for either lunch or dinner.
Serves 6 , recipe can easily be halved . It Taste even better the next day
- Easy
- 0:10 Prep
- 0:40 Cook
- 6 Servings
Ingredients
- 250 g frozen spinach drained thawed
- 1/4 cup dried breadcrumbs
- 30 g 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 180°C or 160°C 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, drain and proceed as for frozen spinach.
Fresh ricotta from the deli in the supermarket is best but the pre packed in the fridge section on supermarket is also good
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