PREP TIME 10m |
COOK TIME 50m |
TOTAL TIME 1h5m |
YIELD 6 servings |
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Preheat the oven to 200°C/gas mark 6. Heat the olive oil in a pan and add the onion. Cook for 10 minutes until soft, then add the garlic and cook for a further minute. Add the passata, tomato puree and balsamic vinegar with some seasoning and simmer for 20 minutes, until thickened.
Meanwhile, heat a large pan over a medium heat. Wash the spinach, then add to the pan and wilt. Place in a sieve over a bowl to get rid of excess water then, once cooled, pat dry with kitchen paper and roughly chop. Add to the ricotta with a pinch of freshly-grated nutmeg and season to taste.
A recipe from sainsburys