A creamy Pasta Bake with Ricotta and Spinach, a perfect everyday family favorite.

STORAGE : Refrigerate after opening and use within 3 days

INGREDIENTS : Tomatoes (71%) (reconstituted), ricotta cheese (9%) [milk solids, salt, food acid (citric)], cream (milk), spinach (4.5%), thickeners (1442, xanthan gum), onion (2%), canola oil, sugar, pecorino cheese (contains milk), salt, garlic, yeast extract, food acid (lactic), herbs, emulsifier (soy lecithin), pepper.
Contains milk and soy.

NUTRITIONAL INFORMATION
Pack Size : 500g
Serving Size : 125g
Serving per package : 4

Average Quantity        Per Serving         Per 100g
Energy                                  425kJ                340kJ
Protein                                   3.0g                   2.4g
Fat, total                                6.3g                   5.0g
Fat – saturated                    2.6g                   2.1g
Carbohydrate                      7.6g                   6.1g
– sugars                                 3.8g                  3.0g
Sodium                                 500mg            400mg
Dietary Fiber                          1.6g                    1.3g

COOK TIPS :
STEP 1 : Combine ricotta, spinach, parmesan, breadcrumbs, egg, pine nuts, nutmeg and lemon rind in a large bowl and season to taste. Using 2 tablespoons, shape heaped tablespoons of mixture into quenelles.
STEP 2 : Pour Leggo’s Pasta Bake over the base of a 1 liter capacity shallow baking dish and place gnocchetti on sauce. Sprinkle it with mozzarella and parmesan cheese.
STEP 3 : Bake in a preheated oven at 180°C for 25-30 minutes or until golden brown. Serve with crusty bread and salad.
Tips : Gnocchetti can be assembled a few hours ahead and refrigerated prior to baking.