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Pumpkin, Pasta and Spinach Bake Recipe

Pumpkin, Pasta and Spinach Bake
Source: best recipes

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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.

Dinner

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