Vegetarian pasta bake

Photographer: HFG staff

This easy vegetarian pasta bake uses store-bought ravioli or tortellini. It's perfect for a fuss-free weeknight dinner for two.

Serves: 2

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

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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)

Instructions

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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)

Calories 476 cal

Kilojoules 1992 kJ

Protein 21.2 g

Total fat 16.6 g

Saturated fat 5.8 g

Carbohydrates 55.4 g

Sugar 21.7 g

Dietary fibre 9.5 g

Sodium 394 mg

Calcium 385 mg

Iron 5.5 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.