Pumpkin, Pasta and Spinach Bake Recipe

Name: Pumpkin, Pasta and Spinach Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 250 g frozen spinach thawed drained; 1/4 cup dried breadcrumbs; 30 g margarine; 250 g pumpkin peeled chopped; 3 garlic cloves crushed; 1 pinch ground nutmeg; 240 g fresh ricotta; 2 eggs; 2/3 cup light evaporated milk; 1 1/2 cups pasta cooked

Ingredients

250 g frozen spinach thawed drained
1/4 cup dried breadcrumbs
30 g margarine
250 g pumpkin peeled chopped
3 garlic cloves crushed
1 pinch ground nutmeg
240 g fresh ricotta
2 eggs
2/3 cup light evaporated milk
1 1/2 cups pasta cooked

	PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 6

Instructions

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, until set and lightly browned.