Digital Issues
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
Log In or Sign Up to save this recipe to your shopping list.
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 442cal
-
Kilojoules 1850kJ
-
Protein 23g
-
Total fat 8g
-
–Saturated fat 4g
-
Carbohydrates 70g
-
–Sugars 12g
-
Dietary fibre 11g
-
Sodium 900mg
-
Calcium 270mg
-
Iron 4mg
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.
