250 g wholegrain penne pasta
250 g tub smooth light ricotta
1 egg lightly beaten
1 cup grated reduced-fat mozzarella
2 tbsp chopped basil
250 g packet frozen spinach thawed, excess liquid drained
1 cup diced pumpkin, roasted or steamed
½ cup 97% fat-free semi-dried tomato
- Preheat the oven to 180°C (160°C fan forced). Lightly grease an 8-cup capacity ovenproof dish. Bring a large saucepan of water to the boil and cook pasta according to packet directions. Drain well.
- Combine ricotta, egg, ½ cup cheese, basil and spinach in a large bowl. Add the pumpkin, tomatoes and pasta and toss to combine. Season to taste with cracked black pepper.
Spoon mixture into dish and sprinkle with remaining ½ cup cheese. Bake in the oven for 20-25 min or until the cheese has melted and mixture is set. Serve warm with a mixed leaf salad with cherry tomatoes, red onion and fat-free dressing of your choice. To freeze, let cool completely. Wrap with a layer of plastic wrap then with a layer of foil. Freeze for 4-6 weeks. Reheat in low oven. E 1494kJ (355 cal) F 10.3g (5.3g sat) S 350mg