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Pumpkin, Pasta and Spinach Bake

When you use pumpkin for one recipe, it usually means you have pumpkin left over for other meals! So we wanted to serve up another pumpkin recipe to help you make the most of your ‘pumpkin’. 

Ingredients

3 cups fresh spinach (or 250 g frozen spinach drained thawed)

1/4 cup dried breadcrumbs

Sprinkle of Smoke and Roast 

30 g butter

250 g pumpkin chopped peeled

3 garlic cloves crushed (or a drop of Smoke and Roast Garlic Essential Oil) 

1 pinch ground nutmeg

240 g fresh ricotta

2 eggs

2/3 cup Cream

1 1/2 cups cooked pasta

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 and sprinkle of Smoke and Roast, stir over heat for 4 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 sprinkle with some grated cheddar cheese and bake about 30 minutes at 180C, until set and lightly browned.


Serve hot… oh and it reheats a treat as well!

Stay well everyone, 

Vanessa Hicks



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