Spinach and ricotta pasta bake
PREP: 20 MINS COOK: 30 MINS CALS: 408 FAT: 8G SAT FAT: 4G CARBS: 56G
SERVES 5
The sauce for this cheesy bake includes beans for an extra helping of protein and fibre.
YOU WILL NEED
300g conchiglioni (giant pasta shells)400g baby spinach250g pot ricotta6 basil leaves, plus extra to garnish690g jar passata rustica400g tin borlotti beans in water, drained3 garlic cloves, crushed½tbsp balsamic vinegar5g ParmesanSalad, to serve
