Loyd Grossman tomato spinach & ricotta pasta bake
Attention to detail and a passion for food. Suitable for vegetarians. Creamy tomato, spinach&ricotta sauce. ""Inspired by traditional Italian wood-fired oven cooking, this delicate Al Forno bake sauce has a lovely hint of mint."". ""I've been making pasta sauces for over 20 years. Creating a great pasta bake is all about those special ingredients;...like the subtle hint of mint in this recipe."". For recipe ideas and inspiration visit www.loydgrossmansauces.co.uk and follow us on Twitter@LoydFood
Chopped Tomatoes (34%), Tomato Purée, Double Cream, Spinach (7%), Water, Ricotta Cheese (5%), Modified Maize Starch, Sugar, Sunflower Oil, Garlic Purée, Extra Virgin Olive Oil, Sea Salt, Mint (0.4%), Concentrated Lemon Juice, Oregano, Ground Black Pepper
Preparation & Storage
- To make the perfect pasta bake:Ready in 35 mins. No need to pre-cook pasta.Serves 2-3.1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. 2. To a 1.5L shallow ovenproof dish, add 150g penne pasta (or any short dry pasta) and 300ml water. 3. Use a spoon to pour over the sauce and stir well. Bake uncovered for 25 minutes.4. Remove from oven, stir well and then top with a sprinkle of cheese.5. Bake for a final 10 minutes and enjoy!Please ensure food is fully cooked and piping hot throughout before serving.Natural separation is possible so give it a good shake before you use.
It's best to store this sauce in a cool, dry place. Once you've opened it pop it in the fridge and it will keep for 3 days.