Three-Cheese and Pumpkin Baked Pasta

dish.co.nz

Dijana Dragicevich

1½ kilograms butternut or crown pumpkin, peeled and seeded

olive oil

sea salt and ground pepper

500 grams medium pasta tubes, e.g., penne or rigatoni

4 packed cups spinach leaves, well washed and roughly ripped

1 tablespoon olive oil

2 tablespoons tomato purée

3 cloves garlic, crushed

1 teaspoon sea salt

½ teaspoon each ground black pepper and chilli flakes

1 teaspoon freshly grated nutmeg

1 cup cream

1 cup each grated parmesan, gruyère and mozzarella

125-gram ball fresh mozzarella in whey, drained

¼ cup chopped pine nuts

Equipment: 24cm x 30cm ovenproof baking dish.

Directions at dish.co.nz

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