Vegetarian pasta bake
- 150g baby spinach
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 clove garlic, crushed
- 500g passata
- 1 teaspoon dried oregano
- 1 teaspoon runny honey
- ¼ cup light crème fraîche
- 1 cup cherry tomatoes
- 4 tablespoons roughly chopped fresh basil, plus extra leaves to garnish
- 250g fresh spinach and ricotta ravioli or tortellini
- ¼ cup parmesan-style vegetarian cheese, finely grated (optional)
1 Heat the oven to 200°C/fan 180°C fan/gas 6. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.
2 Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8–10 min until soft. Add the garlic and cook for 1 min. Add the passata, oregano, honey, crème fraîche and tomatoes to the pan with the wilted spinach and mix well until the crème fraîche melts.
3 Remove from the heat, stir in the chopped basil and ravioli or tortellini and season with pepper, then pour into a 1 litre baking dish. Bake for 20 min, then top with the cheese, if using, and cook for 5 min more. Garnish with the extra basil to serve.
Nutrition Info (per serve)
Total fat 16.6g
–Saturated fat 5.8g
Dietary fibre 9.5g
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