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Ravioli vege bake

  • Hands-on time: 15 mins
  • Time to make: 40 mins
  • Serving: 6 people
Ratings: 5.0
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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