image for Pumpkin and goats cheese spaghetti bake recipe

Pumpkin and goats cheese spaghetti bake by Liz Macri

Pumpkin and goats cheese spaghetti bake for 4 person

Slice through spaghetti, pumpkin and eggplant for wedges of tasty pasta pie.

Ingredients for Pumpkin and goats cheese spaghetti bake

  • 350g pumpkin, peeled, cut into 2cm pieces
  • 180g (about 3) Lebanese eggplants, coarsely chopped
  • Olive oil spray
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 500ml btl roasted garlic & onion tomato pasta sauce
  • 50g (1/3 cup) drained sun-dried tomato strips
  • 300g Barilla Spaghetti
  • Pumpkin and goats cheese spaghetti bake, How to Make
    • Step 1
      Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant, in a single layer, on the prepared tray. Spray with oil. Roast for 20-25 minutes or until tender. Line a round 20cm (base measurement) springform pan with non-stick baking paper.
    • Step 2
      Meanwhile, heat oil in a saucepan over medium-high heat. Cook the onion for 3 minutes or until soft. Add pasta sauce and tomato. Cook for 10-15 minutes or until sauce thickens. Cook the pasta in a saucepan of salted boiling water following packet directions. Drain. Return to the pan.
    • Step 3
      Stir pumpkin, eggplant, sauce, egg and mozzarella into the pasta. Transfer to the prepared pan. Top with goats cheese. Bake for 25 minutes. Set aside for 10 minutes. Cut into wedges.

    Notes:

    Additional information for Pumpkin and goats cheese spaghetti bake

    Preparation: 0:10 Minutes, Cooking: 0:50 Minutes, Serving: 4 Person, Level:

    Nutrition Info:

    2688 kj Energy, 22g Fat Total, 9g Saturated Fat, 11g Fibre, 29g Protein, 137mg Cholesterol, 755.85mg Sodium, 20g Carbs (sugar), 76g Carbs (total),

    All nutrition values are per serve

    This Pumpkin and goats cheese spaghetti bake published first on: Australian Good Taste, Images by: Mark O’Meara

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