Ravioli pasta bake
NUTRITION: PER SERVING
FAT: 27.2G (9.9G SATURATED)
CARBOHYDRATES: 63.8G (25.7G SUGARS)
150g young leaf spinach
1 tbsp olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
500g tomato pasta sauce
2 tbsp mascarpone
100g cherry tomatoes
Small bunch fresh basil, roughly chopped, plus extra leaves to garnish
250g fresh chicken ravioli (or your favourite flavour)
20g parmesan, finely grated (optional)
You’ll also need…
1 litre baking dish
Heat the oven to 200°C/ 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.
Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8-10 minutes until soft. Add the garlic and cook for another minute. Pour the pasta sauce, mascarpone and tomatoes into the pan with the wilted spinach and mix well.
Remove from the heat, stir in the basil and ravioli with a good pinch of salt and pepper, then pour into a 1 litre baking dish. Bake for 20 minutes, then top with parmesan, if using, and cook for 5 minutes more. Serve with the extra basil.