Ingredients

Ricotta cheese

Tomatoes

Durum wheat semolina Pasta

White cheddar cheese

free range whole egg,

Mozzarella cheese

Tomato puree

Onions,

Fresh cheese

Spinach,

Milk

Sunflower oil,

Tomato paste

Breadcrumbs

Cream

Salt

Wheat flour,

Basil

Garlic

Sugar

White pepper

Persil

Thyme

Nutmeg

Oregano

Introduction

Al forno dish of pasta filled with ricotta cheese and spinach, with bechamel and tomato sauces, topped with cheese.
How many people does this recipe serve?

Method

3 rolls of free range egg pasta, combining tomato ragu, ricotta, b├ęchamel sauce topped with cheese and bake until crispy

Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
https://thesra.org/members/frankie-bennys-5-7-marshalsea-road