Spinach and Pumpkin Cheesy Lasagnette Bake Recipe

Name: Spinach and Pumpkin Cheesy Lasagnette Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200g lasagnette pasta (or similar e.g. spirals); 600g pumpkin, cut into small chunks; 700g jar tomato pasta sauce; salt and pepper, to taste; 200g baby spinach leaves; 300g low-fat ricotta cheese, crumbled; 100g PHILADELPHIA Extra Light Spreadable Cream Cheese, softened; 1/2 cup grated Parmesan cheese; 1/4 cup milk; 1/4 cup chopped fresh basil; 2 tablespoons pine nuts

Servings: persons

200g lasagnette pasta (or similar e.g. spirals)
600g pumpkin, cut into small chunks
700g jar tomato pasta sauce
salt and pepper, to taste
200g baby spinach leaves
300g low-fat ricotta cheese, crumbled
100g PHILADELPHIA Extra Light Spreadable Cream Cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup milk
1/4 cup chopped fresh basil
2 tablespoons pine nuts

1
Cook pasta according to pack instructions.
2
Drain.
3
Steam or microwave pumpkin until tender.
4
Combine pasta, sauce and seasonings in a large bowl until well coated.
5
Gently stir in pumpkin, spinach and ricotta.
6
Spoon pasta mixture in a greased 2 litre capacity ovenproof dish.
7
Mix together the Philly*, Parmesan and milk until smooth, then pour over pasta.
8
Sprinkle with basil and pine nuts and bake at 190C for 20-25 minutes until golden.
9
Serve.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200g lasagnette pasta (or similar e.g. spirals), 600g pumpkin, cut into small chunks, 700g jar tomato pasta sauce, salt and pepper, to taste, and more.

Yes, Spinach and Pumpkin Cheesy Lasagnette Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Pumpkin Cheesy Lasagnette Bake

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