Ravioli vege bake
Serves: 6
Time to make: 40 mins
Hands-on time: 15 mins
Ingredients
- 600g shop-bought fresh roasted vegetable ravioli
- 2 cups finely sliced leeks
- 2 cups sliced mushrooms
- 1 cup frozen corn kernels
- 135g bag fresh spinach
- 670g jar passata
- 200g reduced-fat ricotta cheese
- ½ cup grated mozzarella cheese
- 2 tablespoons breadcrumbs
- 3 tablespoons chopped fresh basil or parsley
- freshly ground black pepper
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Instructions
1 Preheat oven to 190ºC. Lightly grease a large ovenproof dish. Add ravioli to dish with leeks, mushrooms, corn and spinach. Toss to mix.
2 Pour over passata and toss to mix.
3 Sprinkle with cheeses and breadcrumbs to cover evenly. Bake for 25 minutes. Serve sprinkled with herbs and pepper.
Variations
For a meatier version, use a chicken-filled ravioli instead.
Nutrition Info (per serve)
-
Calories 442 cal
-
Kilojoules 1850 kJ
-
Protein 23 g
-
Total fat 8 g
-
Saturated fat 4 g
-
Carbohydrates 70 g
-
Sugar 12 g
-
Dietary fibre 11 g
-
Sodium 900 mg
-
Calcium 270 mg
-
Iron 4 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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