equipment

  • 1 casserole

Ingredients

  • 250 g frozen spinach thawed drained
  • 1/4 cup breadcrumbs
  • 30 g margarine
  • 250 g chopped peeled pumpkin
  • 3 clove of crushed garlic
  • 1 pinch nutmeg
  • 240g fresh ricotta
  • 2 egg
  • 2/3 cup light evaporated milk
  • 1 1/2 cup cooked pasta

Method

  • STEP 1 Spray a 30 x 20 cm cm rectangular baking dish with non-stick spray and sprinkle with breadcrumbs over the base.
  • STEP 2 Melt margarine in a pan and add the garlic and pumpkin, stir over heat for 4-5 minutes.
  • STEP 3 Add the spinach and stir for another 3 minutes or until the pumpkin is just tender.
  • Step 4 Add the nutmeg.
  • STEP 5 Beat the ricotta, milk and eggs in a large bowl until smooth.
  • STEP 6 Stir in pasta and pumpkin mixture.
  • STEP 7 spoon in a prepared dish and bake about 30 minutes at 180 ° C, until set and lightly browned.

Notes

I use any pasta that I have in the closet. I also used fresh spinach, chopped finely and cook just until wilted in the microwave, drain and proceed as for frozen spinach. fresh ricotta cheese from the deli at the supermarket is better.