Pumpkin and spinach pasta bake

Serves 4

1/2 tsp coriander seeds
600g butternut pumpkin, cut into 2cm pieces
olive oil cooking spray
200g tortiglioni or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese
250g packet frozen chopped spinach, thawed.
(I top with mozzarella!)

1. Preheat oven to 200 degree. Line a large baking tray with baking paper.

2. Using a mortar and pestle, pound coriander seeds till crushed (can go without these). Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast uncovered 20 mins or until tender. Reduce oven to 180 degrees.

3. Cook pasta in a large saucepan of boiling water. Drain. Combine ricotta, egg, parmesan and drained spinach in a bowl. Add to pasta and sitr through.

4. Spoon into a Corningware dish and bake for 20-25 mins or until set in centre.

NB this can be frozen and taken for lunches

(Recipe courtesy of Super Food Ideas, February 2007)