This is another Jamie Oliver recipe – I love his style as it quite general and if you add a bit more of this and little less of that, it stills tastes great!
This dish takes very little effort and is a beauty – baked filled pasta – what could be better? Shoving it all in one baking dish and forgetting it until the oven bell rings is the way I love to cook. I was very surprised by how well the pasta cooks but as it is fresh it only takes about 5 minutes if boiled so baking it in a creamy sauce was a definite winner…
I used panko crumbs for the topping and it was very successful.
1 kg pumpkin, peeled, cut into 2cm pieces
Olive oil cooking spray
1/2 small barbecued chicken
300 ml cream
375 g packet spinach and ricotta tortellini
100 g baby spinach leaves
1 cup pizza cheese
1/2 cup panko crumbs
Preheat oven to 220°C/200°C fan forced.
Line a large baking tray with baking paper.
Spread pumpkin on prepared tray and spray with oil and season with salt & pepper.
Cook pumpkin on top shelf of oven for 12-15 minutes or until tender.
Discard skin and bones from chicken the shred the meat.
Combine chicken, pumpkin, cream, tortellini, spinach and half of the cheese in a large bowl.
Transfer mixture to casserole dish
Combine breadcrumbs, butter and remaining cheese in a medium bowl.
Sprinkle crumb mixture over tortellini mixture.
Bake for 12-15 minutes or until top is golden and tortellini is cooked
Bon Appetit! 🙂