Pumpkin, Ricotta and Spinach Pasta Bake

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    595
based on 7 ratings

A very easy dinner for a busy school night. Vegetarian, but feel free to add bacon or chorizo. Don’t make your own ricotta unless you have time. Easy.

Inspired by: https://tenina.com/recipes/pumpkin-ricotta-and-spinach-pasta-bake

recipe updated 21 Dec 2021

Ingredients

  • Butternut squash icon
    Butternut squash
    ½
  • Mozzarella cheese icon
    Mozzarella cheese
    150 g
  • Pine nuts icon
    Pine nuts
    70 g
  • Lemon icon
    Lemon
    1
  • Penne icon
    Penne
    250 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 teaspoon
  • Parmesan cheese icon
    Parmesan cheese
    200 g
  • Garlic clove icon
    Garlic clove
    8
  • Fresh basil leaves icon
    Fresh basil leaves
    1 handful
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil
    100 g
  • Baby spinach icon
    Baby spinach
    2 handfuls
  • Ricotta cheese icon
    Ricotta cheese
    500 g
  • Sea salt icon
    Sea salt
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Tm5 bowl
  • kCook icon Baking dish - 2 quart

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Place butternut squash on the baking sheet
  4. Drizzle with extra virgin olive oil
  5. Sprinkle with pink Himalayan salt flakes
  6. Roast - 25 min, 200°C
  7. Reduce temperature in oven to 180°C and remove pumpkin from oven to cool slightly
  8. Butter several individual baking dishes or one large dish
  9. Add parmesan cheese and mozzarella cheese to the TM5 bowl
  10. Blitz with MC fitted - approx 10 sec, speed 10
  11. Remove cheese from bowl and set aside
  12. To make pesto place garlic and additional Parmesan into Thermomix bowl
  13. Blitz with MC fitted - approx 10 sec, speed 10
  14. Then add fresh basil, pine nuts, lemon juice and pink Himalayan salt flakes to the TM5 bowl
  15. Blend - approx 6 sec, speed 6
  16. Add olive oil through hole in lid
  17. Mix to combine - approx 3 sec, speed 6
  18. Assemble by stirring all ingredients together, reserving just a little of the grated cheeses to finish off
  19. Sprinkle with remaining cheese and bake between 10-20 minutes (depending on size of dishes used) until golden and fragrant
  20. Serve with a leafy green salad and garlic bread
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