Spinach & Ricotta Pasta Bake

• порції: 4
• загальний час: 45 minutes

Інгредієнти

200g ricotta

80g baby spinach leaves, roughly chopped

400g tomato pasta sauce (shop-bought)

310g fresh spinach and ricotta tortelloni or ravioli (shop-bought)

120g grated mozzarella

20g Parmesan, grated

Salt and ground black pepper

Напрямки

Preheat your oven to 200°C/180°C Fan.

Add the ricotta to a small bowl with the chopped spinach and a hefty pinch each of salt and pepper. Mix well and set aside.

Spread 100g of the tomato sauce on the base of a medium ovenproof dish, then add half the tortelloni in one even layer. Top with half your ricotta mixture and use a spoon to spread it out.

Repeat the process, this time adding 200g of your tomato sauce, your remaining tortelloni, then your remaining ricotta mixture, and finally the last of your tomato sauce. Top with the grated mozzarella and Parmesan.

Cover tightly with foil and bake for 25 minutes, then remove the foil and return the dish to the oven for a further 10-15 minutes, or until the cheese is golden and bubbling. Leave to sit for 5 minutes before serving.

Нотатки

Now, I think I'm being a bit cheeky even calling this a recipe, but we all need those easy 'cheat' dinners sometimes, don't we? This comes together with near zero effort, but the result is an oozy, cheesy, cosy pasta bake, on the table in 45 minutes and guaranteed to be loved all round

CALORIES PER SERVING 408

PROTEIN PER SERVING 20.1g

Use a good-quality tomato sauce you know you enjoy, as this will make up the main bulk of the flavour of this meal.

Once baked, it will keep for up to 3 days in the fridge.