Name: Pumpkin, Pasta and Spinach Bake recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 250 g frozen spinach drained thawed; 1/4 cup dried breadcrumbs; 30 g margarine; 250 g pumpkin chopped peeled; 3 garlic cloves crushed; 1 pinch ground nutmeg; 240 g Ricotta Cheese; 2 eggs; 2/3 cup CARNATION Light & Creamy Evaporated Milk; 1 1/2 cups pasta cooked

by Raison Last updated on 10/31/2025

Lovely with a salad for lunch or dinner. This was originally from a weight Watchers cookbook, I modified it a bit to suit my taste. Enjoy!

- Raison

Ingredients

250 g frozen spinach drained thawed
1/4 cup dried breadcrumbs
30 g margarine
250 g pumpkin chopped peeled
3 garlic cloves crushed
1 pinch ground nutmeg
240 g Woolworths Ricotta Cheese
2 eggs
2/3 cup CARNATION Light & Creamy Evaporated Milk
1 1/2 cups pasta cooked

Method

Step 1

Spray a 30 cm x 20 cm rectangular oven proof dish with non-stick spray and sprinkle breadcrumbs over base.
Step 2

Melt margarine in a fry pan and add garlic and pumpkin, stir over heat for 4-5 minutes.
Step 3

Add spinach and stir another 3 minutes or until pumpkin is just tender.
Step 4

Add nutmeg.
Step 5

Beat ricotta, milk, and eggs in a large bowl until smooth.
Step 6

Stir in pasta and the pumpkin mixture.
Step 7

Spoon into prepared dish and bake about 30 minutes at 180C, until set and lightly browned.

Equipment

1 casserole dish

Recipe Notes

from Australia’s Best Recipes team

I use whatever pasta I have in the cupboard. I have also used fresh spinach, just cut finely and cook until wilted in the microwave, drain and proceed as for frozen spinach.

Fresh ricotta from the deli in the supermarket is best.