This is a very hearty meal for those times you’re in need of proper comfort food. Loaded with protein and flavour, you can’t go wrong with this easy to make meal. I make a large batch so I can share with my Auntie, and we freeze the leftovers for even quicker meals later.
Makes 12 servings
Ingredients:
- 1 kg package Ziggy’s Spinach and Cheese Ravioli
- 3x 410 ml jars of Rosée sauce
- 796 ml canned whole San Marzano tomatoes
- 2x 540 ml canned lentils, drained and rinsed
- 640 g pre-shredded cheddar with habanero
Instructions:
- Preheat oven to 375° C.
- Drain and rinse the canned lentils.
- In a large mixing bowl dump the can of whole tomatoes (with liquid), and roughly chop them into bite size pieces. Add the lentils and the 3 jars of Rosée sauce. Mix lightly until everything is distributed equally. Don’t overmix or the lentils will get too mushy.
- In a 9×13 casserole dish and an 8×8 square casserole dish start with a thin layer of lentil sauce on the bottom, then add a single layer of raviolis (close together, but not overlapping), and repeat layers on both casseroles until there’s no more raviolis left. Save enough lentil sauce aside to cover the last layer of raviolis on both casseroles.
- Spread the shredded cheese evenly over the last layer of both casserole dishes.
- Bake in the oven for about 30 minutes, until the sauce is bubbling up the sides and the cheese is melted and has started browning. Cut the large casserole dish into 8 slices and the small one into 4 pieces as soon as you remove it from the oven. Let rest for 5-10 minutes, then serve hot. Excellent with a side salad and/or garlic toast.
- Leftovers can be reheated in the oven in a ramekin, or popped in the microwave. It also freezes well.
Plum Hill 