Ingredients
| 800 g | Pumpkin, seeded, peeled and cut in 2cm cubes (Main) |
| 1 | Red onion, large, sliced thinly in wedges |
| 1 to taste | Salt & freshly ground pepper |
| 1 Tbsp | Olive oil |
| 200 g | Pasta, gluten-free dried, squares (Main) |
| 500 g | Chicken mince |
| 1 | Courgette, grated |
| 1 | Carrot, large, grated |
| 600 g | Tomato passata, bottled, sauce |
| 1 Tbsp | Oregano leaves, dried |
| 250 g | Ricotta cheese |
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Directions
- Set the oven to 180 degC.
- Place pumpkin and onion in a roasting pan.
- Season then toss together with olive oil. Roast for about 15 minutes or until golden and cooked.
- Cool a little. Mash lightly with a fork.
- Meanwhile, cook pasta according to packet instructions.
- Place cooked pasta in a bowl of cold water while pumpkin is cooking.
- Add minced chicken, courgette, carrot, oregano, salt and pepper to pumpkin mixture. Stir well.
- Spoon a little passata over the base of a 27cm x 21cm baking dish.
- Top with a layer of pasta squares.
- Spoon half the chicken mixture over the top, spread with more passata then top with another layer of pasta.
- Repeat this layer. Pour remaining passata over top and dot with ricotta.
- Bake for about 30 minutes, until cooked and bubbling.
- Can be topped with black pepper and fresh herbs.
