A delicious vegetarian pasta bake recipe.
Prep time:15 mins
Cook time:35 mins
- 500g peeled pumpkin, cut into 1cm thick slices
- Spray oil
- 2 cups spiral pasta
- 240g can brown lentils, drained
- 575g jar Leggo’s Pasta Bake-Tomato Ricotta & Spinach
- ¾ cup mozzarella cheese
Place sliced pumpkin onto a baking paper lined oven tray and spray with oil. Bake in a preheated oven at 190°C for 15 minutes.
Cook spiral pasta in boiling water for approximately 12 minutes. Drain well and return to saucepan. Stir in drained brown lentils and Leggo’s Pasta Bake-Tomato Ricotta & Spinach. Spoon mixture into 4 shallow individual oven-proof dishes. Arrange roasted pumpkin slices on top.
Sprinkle with mozzarella cheese. Bake in a preheated oven at 190°C for 20 minutes.
Sliced and roasted eggplant can be used instead of pumpkin.