Pumpkin Pasta and Spinach Bake

Ingredients:

• 250 g frozen spinach drained thawed
• 1/4 cup dried breadcrumbs
• 30 g margarine
• 250 g pumpkin chopped peeled
• 3 garlic cloves crushed
• 1 pinch ground nutmeg
• 240 g fresh ricotta
• 2 eggs
• 2/3 cup light evaporated milk
• 1 1/2 cups pasta cooked

Instructions:

1. Spray a 30 cm x 20 cm rectangular oven proof dish with non-stick spray and sprinkle breadcrumbs over base.
2. Melt margarine in a fry pan and add garlic and pumpkin, stir over heat for 4-5 minutes.
3. Add spinach and stir another 3 minutes or until pumpkin is just tender.
4. Add nutmeg.
5. Beat ricotta, milk, and eggs in a large bowl until smooth.
6. Stir in pasta and the pumpkin mixture.
7. Spoon into prepared dish and bake about 30 minutes at 180C, until set and lightly browned.