Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 1/3 cup milk
- 1 small broccoli
- 1 onion, diced
- 250grams button mushrooms, sliced
- 1/2 cup parmesan, grated
- 400grams dried penne pasta
- 250grams light ricotta
- 1tablespoons olive oil
- 2 eggs
- 1tablespoons fresh thyme leaves
- 1 garlic clove, crushed
- 1 1/2 cup mozzarella, grated
- 1/2 cup walnuts, chopped
- 500grams butternut pumpkin
Nutrition per serving
2550kJ / 608Cal
2550 Kilojoules or 608 Calories
29% of daily energy intake*
Protein
33.2grams
Fat
27.0grams
Carbs
60.2grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Grease an 8-cup capacity baking dish. Par-cook pasta in a large pan of boiling salted water for 8 minutes. Drain and set aside.
Step 2 of 3
Meanwhile, peel pumpkin and coarsely grate. Divide broccoli into small florets. Heat oil in a frying pan over medium-high heat. Add mushroom, onion and garlic, then cook, stirring often, for 5 minutes or until softened. Add pumpkin and broccoli, then cover and cook for 3 minutes or until pumpkin has softened. Stir in walnut and thyme. Season. Remove from heat.
Step 3 of 3
In a bowl, combine ricotta, eggs and milk. Add pumpkin and ricotta mixtures to pan with pasta. Add 1 cup of the mozzarella and stir to combine. Transfer to prepared baking dish. Combine remaining cheeses, then scatter over. Cover with foil and bake for 20 minutes or until golden. Remove foil and bake for a further 10 minutes. Serve
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