Layered Pumpkin Pasta Bake

There’s nothing like comfort food…warming and comforting. I lighten this dish by serving it with a fresh salad, dressed simply with lemon and good olive oil. If you like a little spice use an arrabiata sauce instead of passata.

400g pumpkin, roasted until soft, left to cool
80g goat cheese, softened
grated nutmeg
2 amaretti biscuits, crushed
sage leaves
salt and pepper
fresh pasta sheets
parmesan, grated
1 bottle of tomato passata

Preheat oven to 180 degrees. In a large bowl mix together mashed pumpkin, goats cheese, nutmeg and salt & pepper until smooth. Chop some of the sage leaves very finely and add to the pumpkin. Stir in crushed amaretti biscuits. Cover the base of a small oven proof baking dish with a spoon or two of the tomato sauce, add a layer of pasta and cover with the pumpkin mix. Sprinkle with a layer of parmesan cheese and top with a couple of sage leaves. Add another layer of pasta and top with tomato sauce then spoon on more pumpkin and sprinkle with parmesan. Continue layering until all pumpkin is used. Top with pasta, cover with parmesan and a few sage leaves. Bake for 30 minutes or until golden.