tomato florentine pasta bake recipe | Schwartz

Ingredients

• 2 tsp sugar
• ½ tsp Cinnamon Ground
• 1 tsp Garlic Granules
• ¼ tsp Chillies Crushed
• 175 g penne pasta, cooked and drained
• 280 g frozen chopped spinach, thawed and drained
• 375 g ricotta cheese
• 125 g reduced-fat mozzarella cheese, torn into small pieces
• Schwartz Sea Salt and Black Pepper to season
• 450 g turkey mince
• 1 onion, finely chopped
• 400 ml tomato passata
• 175 g tomato purée
• 120 ml water
• 3 tsp Oregano