Spinach and Pumpkin Cheesy Lasagnette Bake

• 200g lasagnette pasta (or similar e.g. spirals)
• 600g pumpkin, cut into small chunks
• 700g jar tomato pasta sauce
• salt and pepper, to taste
• 200g baby spinach leaves
• 300g low-fat ricotta cheese, crumbled
• 100g PHILADELPHIA Extra Light Spreadable Cream Cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1/4 cup chopped fresh basil
• 2 tablespoons pine nuts

1. Cook pasta according to pack instructions.
2. Drain.
3. Steam or microwave pumpkin until tender.
4. Combine pasta, sauce and seasonings in a large bowl until well coated.
5. Gently stir in pumpkin, spinach and ricotta.
6. Spoon pasta mixture in a greased 2 litre capacity ovenproof dish.
7. Mix together the Philly*, Parmesan and milk until smooth, then pour over pasta.
8. Sprinkle with basil and pine nuts and bake at 190C for 20-25 minutes until golden.
9. Serve.

lasagnette pasta, pumpkin, tomato pasta sauce, salt, baby spinach leaves, lowfat ricotta cheese, philadelphia, parmesan cheese, milk, fresh basil, nuts

Taken from www.kraftrecipes.com/recipes/spinach-pumpkin-cheesy-lasagnette-bake-104450.aspx (may not work)