Pumpkin, lamb & feta pasta bake

You can't beat an all-round pleaser like a pasta bake for an easy dinner or lunch.

• 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

Energy 2410kJ	Fat saturated 9.50g
Fat Total 21.00g	Carbohydrate sugars g
Carbohydrate Total 52.00g	Dietary Fibre 7.50g
Protein 45.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. 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.

2. 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.

3. Step 3

   Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.

4. 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.

Variation: For a different flavour, swap the ground cumin, feta and fresh mint leaves for dried oregano, fresh ricotta and fresh basil leaves.