Pumpkin, Spinach and Ricotta Stuffed Shells

Combine pumpkin, smooth ricotta cheese, spinach and a touch more cheese for a pasta dinner the family will love.

Recipe details

Ingredients

1. 300g butternut pumpkin, peeled and chopped into small cubes
2. 2 tbsp olive oil
3. 250g jumbo pasta shells
4. 4 bacon rashers, chopped
5. 1 garlic clove, finely chopped
6. ¼ tsp nutmeg
7. 100g baby spinach, washed and finely chopped
8. 350g Perfect Italiano™ Ricotta
9. ⅓ cup (30g) Perfect Italiano™ Traditional Parmesan Grated
10. Salt & Pepper, to taste
11. 700g bottle passata
12. 1⅔ cup (150g) Perfect Italiano™ Perfect Bakes cheese

Directions

Step 1

Preheat oven to 200°C / 180°C fan-forced. Toss pumpkin in 1 tablespoon of olive oil and then place on a medium baking tray. Bake in the oven for 20 minutes or until just cooked through. Set aside to cool

Step 2

Meanwhile, cook the pasta shells according to packet instructions. Drain shells and set aside

Step 3

In a large non-stick fry pan, heat remaining tablespoon of olive oil over medium heat. Add the bacon and cook for 3 – 4 minutes or until the bacon starts to turn golden brown. Add the garlic and cook for a further minute. Add the nutmeg and spinach and continue to cook for a further 2 minutes. Transfer to a bowl and leave to cool

Step 4

Once the spinach, bacon and pumpkin are cool, combine with the ricotta and parmesan. Season with salt and pepper, as desired. Mix well then spoon the mixture into the pasta shells

Step 5

Pour two-thirds of the passata into a medium baking dish. Add the stuffed shells in a layer, then pour the remaining passata around the shells, being careful to not cover the shells in the passata. Top with Perfect Bakes cheese

Step 6

Bake for 20 – 25 minutes or until the cheese is melted and golden brown. Allow to rest for about 10 minutes before serving