Healthier Pumpkin & Ricotta Pasta Bake

12 Ingredients

Number of servings

8

400grams Kent pumpkin, coarsely chopped
1 large red capsicum, coarsely chopped
1 red onion, cut into thin wedges
5milliliter extra virgin olive oil cooking spray
250grams pulse pasta
800grams no-added-salt diced tomatoes
2 cloves garlic, crushed
120grams baby spinach leaves
375grams smooth light ricotta
1 cup shredded light tasty cheese
1tablespoons extra virgin olive oil
1/3 punnet sage, small leaves picked

Description

This budget-friendly, comforting vegetable pasta bake delivers maximum yum for minimal effort and will become a firm family favourite.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Grease a 1.75L (7-cup) rectangular ovenproof dish. Line a baking tray with baking paper. Place pumpkin, capsicum and onion on prepared tray. Spray with oil, then roast for 20 minutes or until pumpkin is tender. Remove from oven.

Step 2 of 4

Meanwhile, cook pasta in a large saucepan of boiling water for 10 minutes, or until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return to the pan.

Step 3 of 4

Add roasted vegetables, diced tomatoes, reserved cooking liquid and garlic to pasta. Season with pepper and mix well. Stir in spinach. Spoon vegetable mixture into prepared dish. Dollop ricotta over pasta. Sprinkle with cheese. Bake for 15 minutes or until golden-brown.

Step 4 of 4

Heat oil in a small non-stick frying pan over medium-high heat. Add sage and cook for 30 seconds or until crispy. Drain on paper towel. Serve pasta topped with sage leaves.