- 250g frozen spinach, thawed
- 2 grated carrot
- grated zucchini
- 125 g light ricotta
- 150 g pasta (dry weight), cooked, drained and rinsed in cold water
- 1/2 jar tomato based pasta sauce
- Pepper and salt
Optional - grated cheese
Note - this dish is best made in individual serving dishes (ramekins or pudding bowls). If making one large dish, mix 2 eggs through cold pasta to get it to stick together
Squeeze excess moisture from spinach. Mix zucchini, carrot, ricotta and season with pepper and salt.
Spread the pasta in bottom of baking dish / ramekins
Spread spinach mix over pasta, then top with pasta sauce.
Pour over the remaining pasta sauce.
If using cheese, sprinkle over top
Cover and bake at 200*C for 35 mins.
Not on Core? The total of this recipe is 8.5 points (add 3 points if using egg)