Spinach and Ricotta Tartlets

Spinach and Ricotta Tartlets

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Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 700 g Butternut pumpkin, cut into 1.5 cm cubes
  • 1 Red pepper, cut into 2 cm cubes
  • 1 Yellow pepper, cut into 2 cm cubes
  • 125 g Trimmed bacon, chopped
  • 2 Garlic cloves, crushed
  • 1 Red onion, cut into thin wedges
  • 1 Punnet cherry tomatoes, halved
  • Oil spray
  • 400 g Fettuccine
  • 1 KNORR Bacon Carbonara Flavour Pasta and Sauce
  • 375 ml Milk
  • 60 ml Chopped flat leaf parsley


  • Preheat oven to 220°C.
  • Line a large roasting pan with baking paper.
  • Cut pumpkin and peppers into 1,5 cm dice.
  • Place in the prepared pan with the bacon, garlic, onion and tomatoes.
  • Spray with oil and toss to coat. Roast for 40 minutes or until vegetables are tender.
  • Whilst the vegetables are cooking, cook pasta in a large saucepan of boiling salted water, following packet directions, until al dente.
  • Drain.
  • Heat milk on the stove top and when boiling, add sachet KNORR Bacon Carbonara Pasta Sauce.
  • Remove from the heat and whisk until thick.
  • Add pasta, bacon, vegetables and parsley.
  • Toss until well combined and heated through. Serve.