Pumpkin and Spinach Crunchy Topped Pasta Bake

Prep: 35 minutes

Cook: 45 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

159

Recipe by: Foodbank

Support the brands that support Foodbank. This Pasta Bake recipe use Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara.

Credit: Whisk Media Group

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Pumpkin and Spinach Crunchy Topped Pasta Bake

Ingredients:

800g butternut pumpkin, peeled, chopped

2 tablespoons olive oil

2 cloves garlic, crushed

145g packet Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara

60g baby spinach leaves

35cm long white baguette (160g)

1/2 cup shredded parmesan

2 tablespoons finely chopped fresh parsley

1/3 cup olive oil

Method:

Pre-heat oven to 200°C
Combine pumpkin, oil and garlic in a large bowl. Season with salt and pepper. Toss well coat. Place on a large oven tray lined with baking paper. Roast in a hot oven for 20-25 minutes, or until tender
Prepare Pasta & Sauce according to stovetop directions on packet
Add roasted pumpkin and spinach to cooked pasta in saucepan. Stir until spinach is wilted. Transfer to a greased ovenproof dish (6-cup capacity). Spread evenly
Tear baguette into 1cm pieces. Mix in a medium bowl with parmesan, olive oil and parsley. Place over top of pasta
Cook the pasta bake in same hot oven (200°C) for about 20 minutes, or until top is golden brown