300g (10.5 oz.) butternut pumpkin, peeled and cubed
85g (3 oz.) baby spinach
½ cup milk
150g (5 oz.) ricotta
300g (10.5 oz.) pasta shells
1.Preheat oven to 200C (395 F). And grease a large baking dish.
2.Cook pasta as per the packet instructions.
3.Heat the pumpkin in the microwave for 3-4min until tender. Heat the oil in a large frying pan. And fry onion and garlic for 3min until tender. Add in broccoli and pumpkin and Saute for 2mins. Stir in spinach and remove from heat.
4.To save dishes, combine the pasta and vegetables in your prepared baking dish. Then stir through ricotta and milk. Place in the oven for 10min until golden brown.
Gluten free option: use your favourite gluten free pasta.
Add shredded chicken for a meat variation.
Dairy Free Option: Use dairy free milk and silken tofu for vegan and dairy free option.