Jenni’s High Protein Pasta Bake

400g Kent pumpkin
1 medium red capsicum, chopped
1 red onion, cut into wedges
250g pulse pasta
1/2 cup reserved pasta water
8-0g canned diced tomatoes
2 tspn minced garlic
120g baby spinach leaves
250g smooth light ricotta
60g shredded light tasty cheese
1 tspn evoo
1/3 punnet fresh sage, chopped
Salt and pepper

Preheat oven to 180C, line baking tray and lightly grease large baking dish.
Arrange pumpkin, capsicum and onion on tray, spray with oil and roast 20 minutes or until tender.
Cook pasta in boiling water u til al dente, drain and reserve 1/2 cup of the cooking water.  Return pasta to pot.
Add roasted vegetables, diced tomatoes, garlic and reserved pasta water to the pasta. Season with salt and pepper and stir through the spinach until wilted.  Transfer to baking dish, spoon over ricotta, sprinkle with cheese and sage.
Bake 15 minutes or until golden.

Submitted by Jenni Thiel