- Standard: 200g packet of fresh spinach
- 1 Tbsp. oil (I used avocado oil but olive or rapeseed would be fine)
- 1 large onion, chopped
- 5 cloves of garlic, chopped
- 500g pasta sauce (I used an organic marinara sauce)
- 100g cherry tomatoes, or on-the-vine tomatoes, quartered
- Small tub of mascarpone cheese*
- Bunch of basil, chopped
- Packet of your favourite ravioli or tortellini*
- Vegetarian: make sure the tortellini is meat free
- Gluten-free: as above but use gluten-free pasta instead of the stuffed pasta and cook before adding the casserole dish
- Dairy free: Avoid cheese stuffed pasta and omit the mascarpone
- Vegan: Use dried and egg free pasta, boil before adding to the casserole dish, ensure sauce is suitable for vegans and omit all cheese. Add extra spinach, basil and/or tomatoes.
- Heat the oven to 200oC/180oC fan/Gas 6
- Place spinach in a large colander and pour over a kettleful of boiled water to wilt. Yu may need more than one kettleful.
- Leave to drain then push the additional moisture out of the spinach with a spoon or your hands (be careful it's not too hot)
- Heat the oil in a large frying pan and saute the onions for 6-8 minutes until starting to colour
- Add the garlic and continue to fry for a minute or two more
- Pour in the pasta sauce, drained spinach and tomatoes, stir and cook through until bubbling
- Place the shredded basil, and the mascarpone in the base of the casserole dish, add the pasta (either fresh or the cooked gf version), no need to cook the fresh ravioli/tortellini
- Add seasoning and stir together
- Top with the tomato mixture
- Bake, covered for 20 minutes or until bubbling and hot through
Really easy to make and suitable for families where one or two members eat differently to the others - flexible and easily adaptable and saves making separate meals, just use different casserole dishes and adapt the ingredients and tuck in!