Combine pumpkin, smooth ricotta cheese, spinach and a touch more cheese for a pasta dinner the family will love.
Ingredients
300g butternut pumpkin, peeled and chopped into small cubes
2 tbsp olive oil
250g jumbo pasta shells
4 bacon rashers, chopped
1 garlic clove, finely chopped
¼ tsp nutmeg
100g baby spinach, washed and finely chopped
350g Perfect Italiano™ Ricotta
⅓ cup (30g) Perfect Italiano™ Traditional Parmesan Grated
Salt & Pepper, to taste
700g bottle passata
1⅔ cup (150g) Perfect Italiano™ Perfect Bakes cheese
Method
Preheat oven to 200°C / 180°C fan-forced. Toss pumpkin in 1 tablespoon of olive oil and then place on a medium baking tray. Bake in the oven for 20 minutes or until just cooked through. Set aside to cool
Meanwhile, cook the pasta shells according to packet instructions. Drain shells and set aside
In a large non-stick fry pan, heat remaining tablespoon of olive oil over medium heat. Add the bacon and cook for 3 - 4 minutes or until the bacon starts to turn golden brown. Add the garlic and cook for a further minute. Add the nutmeg and spinach and continue to cook for a further 2 minutes. Transfer to a bowl and leave to cool
Once the spinach, bacon and pumpkin are cool, combine with the ricotta and parmesan. Season with salt and pepper, as desired. Mix well then spoon the mixture into the pasta shells
Pour two-thirds of the passata into a medium baking dish. Add the stuffed shells in a layer, then pour the remaining passata around the shells, being careful to not cover the shells in the passata. Top with Perfect Bakes cheese
Bake for 20 - 25 minutes or until the cheese is melted and golden brown. Allow to rest for about 10 minutes before serving
Tips & Hints
Add some lemon zest and chopped parsley to the ricotta mixture before stuffing the pasta shells for added freshness and colour
You can find jumbo pasta shells at major supermarkets and specialty grocers
