Pumpkin, Ricotta and Spinach Pasta Bake

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    12hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    576
based on 1 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 20 Aug 2019

Ingredients

  • Butternut squash icon
    Butternut squash
    about ½ units (300g)
  • Mozzarella cheese icon
    Mozzarella cheese
    150g (about 1¼)
  • Pine nuts icon
    Pine nuts
    70g (about ½ cup)
  • Lemon icon
    Lemon
    1 (58g)
  • Penne icon
    Penne
    250g (about 3 cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    200g (about 1¼ cups)
  • Garlic clove icon
    Garlic clove
    8
  • Fresh basil icon
    Fresh basil
    1 cup (about 1)
  • Sea salt icon
    Sea salt
    1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil
    110ml (½ cup)
  • Baby spinach icon
    Baby spinach
    3 cups (about 94g)
  • Ricotta cheese icon
    Ricotta cheese
    500g (about 2⅛ cups)
  • Sea salt icon
    Sea salt
    1 tsp (6g)

Tools

  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • 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 sea salt
  6. Roast - 25 min, 200°C
  7. Let cool
  8. Pre-heat oven - 180°C
  9. Grease a clean baking dish
  10. Add parmesan cheese and mozzarella cheese to the TM5 bowl
  11. Fit TM5 bowl to TM5
  12. Blitz - approx 10 sec, speed 10
  13. Transfer content of TM5 bowl to medium bowl then set aside
  14. Add parmesan cheese and garlic clove to the TM5 bowl
  15. Blitz - approx 10 sec, speed 10
  16. Then add fresh basil, pine nuts, lemon and sea salt to the TM5 bowl
  17. Blend - approx 6 sec, speed 6
  18. Then add extra virgin olive oil to the TM5 bowl
  19. Mix - approx 3 sec, speed 6
  20. Add penne, baby spinach, garlic clove, ricotta cheese and sea salt to the baking dish
  21. Transfer content of medium bowl to baking dish
  22. Transfer content of TM5 bowl to baking dish
  23. Transfer roasted squash to baking dish
  24. Mix
  25. Bake until fragrant - 20 min, 180°C
  26. Serve with a leafy green salad and garlic bread.
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