Spinach and Pumpkin Cheesy Lasagnette Bake

Spinach and Pumpkin Cheesy Lasagnette Bake
15 Mins
Prep time
55 Mins
Cooking time
Serves 4

What you need

  • 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

How to make it

  • COOK pasta according to pack instructions. Drain.
  • STEAM or microwave pumpkin until tender. Combine pasta, sauce and seasonings in a large bowl until well coated. Gently stir in pumpkin, spinach and ricotta.
  • SPOON pasta mixture in a greased 2 litre capacity ovenproof dish. Mix together the PHILLY, Parmesan and milk until smooth, then pour over pasta. Sprinkle with basil and pine nuts and bake at 190°C for 20-25 minutes until golden. Serve.