| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 10 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 148 |
| Fat | 8g |
| Saturates | 3g |
| Protein | 6g |
| Carbs | 14g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Peel and finely grate the garlic.
3
Roughly chop the basil leaves.
4
In a medium bowl, crush the tinned tomatoes using the back of a spoon then add in the garlic and basil, season well with the salt and pepper.
5
Spread 1⁄3 of the white sauce on the base of a 30cm oven-proof dish.
6
Top with a layer of the ravioli and top with the tomato mixture. Repeat this process until all the ingredients have been used up, finishing with the white sauce on top.
7
Finely grate the Parmesan and sprinkle over the top.
8
Bake in the oven for 30-40 minutes, or until the pasta has cooked through and the cheese on top is golden.
