Slow roasted aubergine and butternut squash, layered between fresh egg pasta, handmade tomato sauce and ricotta creamed spinach; topped with a creamy bechamel sauce.
Gone in 30 mins! I wish I were kidding. Thank you for making it so easy to enjoy a delicious home-cooked meal.
JOANNE SCOTT
Celebrity Private Chef for xyz
Cooking times
Oven Cook
50-60 Minutes
Pre-heat your oven to 170°C fan / 190°C electric / gas mark 5.
Remove cardboard sleeve & film.
Cook for 30 minutes.
If using a gas oven, cook for an extra 10 minutes.
If this meal has been defrosted, be sure to reduce the above cooking times accordingly. After cooking, allow to stand for 3 minutes before serving. Your oven might be different to mine, so all cooking instructions are just guidelines. Ensure food is piping hot before serving.