Ease into the week with a simple pasta bake for dinner that can also be packed into lunch boxes for school or work.
Ingredients
- 200g tortiglioni or penne rigate
- 1/2 teaspoon coriander seeds
- 600g butternut pumpkin, peeled, cut into 2cm pieces
- olive oil cooking spray
- 1 cup fresh ricotta cheese
- 1 egg, lightly beaten
- 50g parmesan cheese or vegetarian hard cheese, grated
- 250g packet frozen chopped spinach, thawed
Method
- Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish.
- Step 2Using a mortar and pestle, pound coriander seeds until crushed. Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast, uncovered, for 15 to 20 minutes or until just tender. Remove from oven. Reduce oven to 180°C.
- Step 3Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Combine ricotta, egg and parmesan in a large bowl. Squeeze excess moisture from spinach. Stir spinach, pasta and pumpkin into ricotta mixture.
- Step 4Spoon mixture into dish. Bake for 20 to 25 minutes or until set in centre. Allow to cool completely. Cut into 4 pieces.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1686 kj
Energy
12g
Fat Total
6g
Saturated Fat
5g
Fibre
22g
Protein
90mg
Cholesterol
275.72mg
Sodium
11g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Place pieces in airtight containers. Freeze for up to 1 month. Remove from freezer the night before and refrigerate. Transfer to work or school bag in morning.
- Author: Claire Brookman
- Image credit: Louise Lister
- Publication: Super Food Ideas
0