Sunday, March 3, 2013

My quick & easy pasta bake

This is my go-to recipe when I am lacking time and want a yummy dinner. It is also a favourite with Hubby and Little Miss 4 and gives me leftovers for a couple of days. I have also made this pasta bake for new parents to freeze.


  • 500g pumpkin
  • 625g Ricotta and Spinach Agnolotti
  • Whole roast chicken
  •  250g baby spinach
  • 1 jar Bechamel sauce
  • Grated tasty cheese
  1. Preheat the oven to 220 degrees and put some baking paper (or grease) a baking tray.
  2. Cut the pumpkin into tiny squares of about 1-2cm and bake in the oven until soft. This takes about 15-20 minutes depending on the size of your squares.
  3. While the pumpkin is cooking, cook the Ricotta and Spinach Agnolotti according to the packet instructions and drain.
  4. Place the cooked pasta back into the pot.
  5. Also while the pumpkin is cooking, remove the chicken from the bone and rip into bite size pieces and add to the pasta.
  6. Add the cooked pumpkin to the pot.
  7. Add the baby spinach and bechamel sauce to the pot.
  8. Combine all ingredients.
  9. Using the same baking tray from Step 1. Regrease the baking tray and add the mixed ingredients from the pot.
  10. Top with grated cheese.
  11. Bake for 20-25 minutes, or until the cheese is as brown as you like it.
  12. Then ENJOY!

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