Riverford Wicked Leeks
Ricotta, Bean & Spinach Bake

Ricotta, Bean & Spinach Bake

Deliveries from Mon 16th Sep - Fri 20th Sep
£13.25
2
+
Save 5% when you buy 2 recipes, and 10% when you buy 3 or more!
423 calories
30 mins cooking time
Vegetarian
Light

A note from our cooks

This recipe will take 30 mins. This is one of those dishes where all the prep is done at the start, then once the bake is in the oven, you’re at leisure to make the simple side salad. Although this is a calorie-light dish, there's plenty of flavour in the tomato, white bean and spinach sauce, topped with creamy ricotta and egg topping.

Ingredients

  • capers
  • tomatoes
  • passata
  • garlic
  • tinned cannellini beans
  • lemon
  • spinach
  • ricotta
  • egg
  • Italian-style cheese
  • ground nutmeg
  • red wine vinegar
  • mixed salad leaves

Already in your kitchen

salt & pepper
olive oil

Nutritional Info
per 100g
per 580g serving
Energy(kJ)
291kJ
1688kJ
Energy(kCal)
73kCal
423kCal
Fat(g)
3.6g
21g
of which Saturates(g)
1.5g
8.7g
Carbohydrate(g)
4.0g
23g
of which Sugars(g)
1.7g
9.9g
Protein(g)
5.0g
29g
Salt(g)
0.22g
1.3g

The light recipes have at least 30% fewer calories than our simple recipes

Allergens & information

capers (capers, water*, white wine vinegar, salt*), tomatoes, passata (tomatoes, salt*), garlic, tinned cannellini beans (cannellini beans, water*), lemon, spinach, ricotta (pasteurised cow and sheep milk, whey, salt*), egg, Italian-style cheese (cow's milk, salt*, lactic cultures, vegetarian rennet), ground nutmeg, red wine vinegar (red wine vinegar, water*), mixed salad leaves (may contain mustard leaves)

For allergens see the above ingredients in bold. *Non-organic

Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, molluscs, milk, mustard, sesame and soya

Not suitable for people with severe allergies

Cook within 5 days