Seasonal greens pasta bake – Living Plantfully

Ingredients

• 300g pasta
• 250g ricotta cheese
• 60ml milk
• 30g vegetarian hard cheese, finely grated
• 1 batch of basic tomato sauce (about 750g) – see box
• 1 tsp dried mixed herbs
• ½–1 tsp dried chilli flakes
• 230g purple sprouting broccoli, trimmed and halved if large
• 200g cavolo nero, roughly chopped and thicker stalks trimmed
• 65g pine nuts