Pumpkin, Lamb, Feta and Spinach Pasta Bake

Ingredients

• 1 L brown onion, finely chopped
• 2 cloves garlic - crushed or finely chopped
• 500 g lamb mince
• 1 Tbls ground cumin *generous tbs*
• 1 x 400g can diced tomatoes
• 150 g baby spinach leaves
• 250 g pasta shape of choice
• 700 g butternut pumpkin, peeled and chopped into 2cm pieces
• 150 g feta, crumbled
• 1/4 cup grated parmesan
• 3 Tbls pine nuts
• 1 Tbls ground paprika

Method

Preheat your oven to 180C

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 paprika then cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.

Place the spinach in a 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. 

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



Transfer the mixture to a large greased baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden.

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