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How to make Pumpkin, lamb & feta pasta bake

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 1 teaspoon olive oil
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, finely chopped
  • 500g lean lamb mince
  • 2 teaspoons ground cumin
  • 250ml (1 cup) canned diced tomatoes
  • 150g baby spinach leaves
  • 200g dried bow tie pasta
  • 700g Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 100g feta, crumbled
  • 20g (1/4 cup) shredded parmesan
  • 1 tablespoon pine nuts
  • 1/4 cup fresh mint leaves

Method

  • Step 1 Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.
  • Step 2 Meanwhile, reserve 40g (1 cup) of the spinach. Place the remaining spinach in a large colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan.
  • Step 3 Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.
  • Step 4 Transfer the mixture to a 2L (8-cup) capacity baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden. Top with the reserved spinach and the mint to serve.