CORE Spinach & Ricotta Pasta Bake

Suitable for Lacto Vegetarians

Serves: 3 - 4

Difficulty: Easy

Ingredients:

• 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

Method:
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)