Directions

1. Break up tagliatelle in a freezer bag using a rolling pin.

2. Lightly oil an ovenproof dish and layer with the broken tagliatelle.

3. Mix stevia, salt, black pepper and Italian seasoning in the passata and pour over tagliatelle.

4. Preheat oven to 180°C.

5. Put spinach in a pan and mix it in with the ricotta.

6. Add ricotta and spinach as the next layer to the tagliatelle and passatta layers.

7. Cover the baking dish with a layer of tin foil

8. Bake in a preheated oven for 25-30 minutes.

9. Serve with a baby leaf salad, cucumbers, tomatoes, and a dressing of choice.