Tomato Florentine Pasta Bake Recipe

Name: Tomato Florentine Pasta Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 tsp sugar; ½ tsp Cinnamon Powder; 1 tsp Garlic Granules; ¼ tsp Chilli Flakes; 175 g penne pasta, cooked and drained; 280 g frozen chopped spinach, thawed and drained; 375 g ricotta cheese; 125 g reduced-fat mozzarella cheese, torn into small pieces; Schwartz Sea Salt and Black Pepper to season; 450 g turkey mince; 1 onion, finely chopped; 400 mililitre tomato passata; 175 g tomato purée; 120 mililitre water; 3 tsp Oregano

Ingredients

2 tsp sugar
½ tsp Cinnamon Powder
1 tsp Garlic Granules
¼ tsp Chilli Flakes
175 g penne pasta, cooked and drained
280 g frozen chopped spinach, thawed and drained
375 g ricotta cheese
125 g reduced-fat mozzarella cheese, torn into small pieces
Schwartz Sea Salt and Black Pepper to season
450 g turkey mince
1 onion, finely chopped
400 mililitre tomato passata
175 g tomato purée
120 mililitre water
3 tsp Oregano

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 6

Instructions

Delicious with green salad and crusty bread.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Heat the oil and cook the turkey mince and onion in a large non-stick frying pan over a medium-heat, until browned. Stir in the tomato passata, tomato purée, water, Oregano, sugar, Cinnamon, Garlic Granules and Crushed Chillies. Bring to the boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Add the cooked pasta and spinach, stir well. Season to taste.
Spread half of the pasta mixture into a large ovenproof dish. Sprinkle with half the ricotta and mozzarella, then top with the remaining pasta mixture and cheese.
Bake for 15 minutes or until the cheese has melted and turned golden brown. Leave to stand for 5 minutes before serving.