Gluten Free Pumpkin, Spinach and Pasta Bake and Weekly Menu Plan

We love making pasta bakes in our house. I find that they are a great way to get vegies into kids. Little Man won’t eat a bunch of spinach on his plate but put it into a bake like this and down the hatch it goes. I got this recipe from bestrecipes.com.au

Gluten Free Pumpkin, Spinach and Pasta Bake

Ingredients

• 250 grams frozen spinach, thawed and defrosted
• 1/4 cup gluten free all purpose crumbs
• 30 grams margarine
• 250 grams pumpkin, peeled and chopped
• 3 cloves garlic, minced
• pinch ground nutmeg
• 240 grams ricotta cheese
• 2 eggs
• 2/3 cup evapourated milk (I used skim milk and it was fine)
• 1 1/2 cup cooked gluten free pasta
• grated cheese

Method

• Spray an ovenproof dish with spray and sprinkle with the gluten free crumbs
• Melt margarine in a fry pan and cook garlic and pumpkin 4 minutes
• Add spinach and cook 3 mins or until pumpkin just tender
• Add nutmeg
• Beat ricotta, eggs and milk together until smooth
• Stir in pasta and pumpkin mixture
• Put into dish and sprinkle grated cheese on top and bake in 188 degree oven for 30 mins, until set and lightly brown

Weekly Menu Plan

Monday – Pumpkin, Spinach and Pasta Bake

Tuesday – Chicken Burgers for the boys and I am trying Melinda’s Risotto Cakes. Served with homemade wedges and salad.

Wednesday – Curried Tuna Slice

Thursday – Taco’s – Meat mixture for the boys and Bean and Tomato Mixture for me. Serve with salad ingredients, sour cream and grated cheese.

Friday – Baseball night for the boys so we’ll have Pumpkin Soup and toasted sandwiches and then the guys will get hotdogs at the ground

Saturday – Spaghetti and Meatballs for the boys, I will have Bean Pasta

Sunday – Simple Supper Night

I am linking up to Org Junkie’s Menu Plan Monday. Check it out for lots of menu plans.