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Layered roast pumpkin, silverbeet & pasta bake with oat bechamel

A classic with a twist, a celebration of beautiful seasonal vegetables


  1. PUMPKIN: Preheat a fan forced oven to 210c.
  2. Place a large piece of foil on an oven tray, place the chopped pumpkin tossed in olive oil and seasoned with sea salt over the tray (single layer), cover with foil to encase and cook for 45 minutes in the preheated oven, until tender, remove for the oven and reduce oven to 180c
  3. ONION FILLING: Add olive oil to a large pot and place over medium heat, add chopped onion and salt and cook for 10 minutes without colour, add garlic, chopped leek and butter, simmer for a further 10 minutes or until softened. Add chard stems, cook for five minutes then deglaze with the vinegar, add stock and bring to the boil, stir in chard leaves and cook for about 5 minutes or until wilted . Check seasoning and set aside.
  4. RICOTTA MIX: Place all ingredients into a bowl and mix well to combine. (consistencies of ricotta vary, this needs to be moist, so add a little more cream if necessary)
  5. BECHAMEL: Add butter to a medium pot over moderate heat, melt and take until the milk solids start to brown, add ground oats, nutmeg and salt, mix to combine. Gradually add in milk, whisking as you add, simmer for 5-10 minutes or until thickened slightly.
  6. CRUST: Mix all ingredients in a bowl, set aside.
  7. ASSEMBLY: Take a 20x26cm or similar rectangular baking dish.
  • Cover the base of dish with a thin layer of the onion mix (be sure to include liquid in every layer)
  • Top with a pasta sheet
  • Cover with 1/3 of the ricotta mix
  • Add ½ the pumpkin mix (you may need to squish down a little)
  • Add ½ onion mix
  • Cover with drizzle of bechamel
  • Top with a pasta sheet
  • Add layer of remaining ricotta mix
  • Add layer of remaining pumpkin mix
  • Cover with remaining onion mix
  • Cover with drizzle of bechamel
  • Top with a pasta sheet
  • Add remaining bechamel, spread to cover
  • Finish with the crust
  • Bake at 180c for approx.. 1 hour or until tender and golden on top (time will vary due to ovens)
  • Allow to sit for 20 minutes before serving with salad.
  • Ability  Medium 
  • Cost $2.10 per piece (based on retail prices)  
  • Season  Autumn/Winter  
  • Can Make ahead and freeze 
  • Equipment Stove, food processor & oven
Nutritional information   (provided by Flinders University)
Serving Size: 210g   Layered Pasta Bake- pumpkin Yield: 10 portions
  Per Serving Per 100g
Energy (kJ) 1836 874
Protein (g) 12.5 5.6
Fat (g) 29.1 13.9
-       Saturated (g) 13.6 6.5
Carbohydrate (g) 29.5 14.1
-       Sugars (g) 14.2 6.8
Fibre (g) 6.5 3.1
Sodium (mg) 772 368