Roasted aubergine and butternut squash, layered between egg pasta, Ruby's special tomato sauce and ricotta creamed spinach; Topped with a creamy béchamel sauce.Oven Cook in 45-55 Minutes. Suitable for vegetarians.
Prepared in a kitchen where traces of Peanuts, Nuts, Sesame, and other allergens may be present.
Typical values
as sold Per 100g
Energy
583kJ
Energy
140kcal
Fat
7.6g
Of which Saturates
3.8g
Carbohydrate
12.4g
Of which Sugars
3.3g
Fibre
1.0g
Protein
4.9g
Salt
0.68g
Oven cook
From Frozen
All my meals are best cooked from frozen and this dish is best cooked in the oven - put it in and take back that time for yourself.45-55 minutes (all that time saved to use as you like...)1. Pre-heat oven to 180°C fan/200°C/Gas mark 7.2. Remove cardboard sleeve & film (using a sharp knife if necessary).3. Cook for 45 mins (add 10 mins if using a gas oven). Ensure it's piping hot before serving. Allow to stand for 3 mins before serving.
Recycling
Component
Material
Recyclable
Film
Blank
Sleeve
Blank
Tray
Blank
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