Ingredients
Scale
1 x 750g packet spinach and ricotta ravioli (or tortellini)
680g tomato passata
1 tsp Italian herbs
250g cream cheese, chopped
1/4 cup basil, chopped or torn (optional)
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 180ºC. Into a baking dish, place the ravioli and spread evenly in the dish.
- Pour the passata over the pasta, and sprinkle with the Italian herbs.
- Scatter the cream cheese over the pasta, and cover in foil and cook for 30 minutes.
- Remove from the oven (take off the foil) and stir to combine the cream cheese with the sauce and pasta. Scatter with basil, and stir to combine once more.
- Top with mozzarella and parmesan, and place back into the oven to cook for 12 minutes, or until golden. Serve immediately.