Pumpkin soup pasta bake with ricotta filling

A spinach and ricotta stuffed pasta recipe uses roasted pumpkin soup as a creamy sauce base, creating a vegetarian winter meal. The dish features large pasta shells filled with fresh ricotta, wilted spinach, mozzarella, parmesan, lemon and garlic, then baked in Coles' roasted pumpkin la zuppa soup. Courtney Rolston from Cooking with Coles demonstrates the technique, which takes approximately 20 minutes to bake at 180 degrees.See omnystudio.com/listener for privacy information.