Spinach and Ricotta Pasta Bake
Dr Eva
2
405
Ingredients
- 2 portions of Dr Eva’s Tagliatelle
- 400g Mutti Passata
- 320g Fresh Baby Spinach Leaves
- 250g Low Fat Ricotta Cheese
- 1 Teaspoon Salt
- Optional: Italian Seasoning and Pepper to Taste
Directions
- Break up tagliatelle in a freezer bag using a rolling pin.
- Lightly oil an ovenproof dish and layer with the broken tagliatelle.
- Mix stevia, salt, black pepper and Italian seasoning in the passata and pour over tagliatelle.
- Preheat oven to 180°C.
- Put spinach in a pan and mix it in with the ricotta.
- Add ricotta and spinach as the next layer to the tagliatelle and passatta layers.
- Cover the baking dish with a layer of tin foil
- Bake in a preheated oven for 25-30 minutes.
- Serve with a baby leaf salad, cucumbers, tomatoes, and a dressing of choice.
Read more
SMOKED SALMON CRACKERS GARNISHED WITH CAPERS, DILL SEA SALAD SPRINKLES
1 Serving = 2 CrackersA delicate holiday appetizer that sets the perfect tone for a cozy Christmas feast – lightand elegant, yet satisfyingly filling enough to keep you steady on the straight andna...
Read more