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Creamy Tortellini Bake with Pumpkin Spinach and Feta

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Serves: 4

Ingredients:

  • 800g pumpkin, peeled and cut into 2cm chunks
  • 2 cloves garlic, crushed
  • olive oil spray
  • 1x625g packet tortellini
  • 100g Western Star Butter
  • 1/3 cup plain flour
  • 1 litre Australian milk
  • 1 cup finely grated parmesan cheese
  • 100g baby spinach, washed and roughly chopped
  • 1/2 cup sundried tomatoes in oil, drained and sliced
  • 1/2 cup fresh basil leaves, finely shredded
  • 1 cup fresh breadcrumbs
  • 2 tablespoons pine nuts (optional)

Method:

Combine pumpkin and garlic, season with salt and pepper and spray lightly with olive oil. Roast at 180C for 30-35 minutes until tender.

Cook tortellini in boiling salted water for 5 minutes until just tender, drain.

Place 60g butter, flour and milk in a large saucepan, whisk over medium heat until thickened and smooth. Stir in baby spinach, sundried tomatoes, basil, pumpkin, tortellini and half the cheese, season to taste and pour into a deep baking dish.

Melt remaining butter and mix with breadcrumbs, remaining cheese and pine nuts, sprinkle over pasta and bake at 200°C for 45 minutes until golden and bubbly.

Cooking Time: 20 minutes

Photo: Creamy Tortellini Bake with Pumpkin Spinach and Feta