Cheesey ravioli traybake

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Prep: 8 minutes; cook: 22 minutes; serves: 4

Ingredients

  • 1 tbsp olive oil
  • 700g tomato passata
  • 2 tbsp tomato puree
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 500g fresh ravioli
  • 160g grated mozzarella (from a bag or the firm stuff)
  • 200ml just-boiled water
  • salt and pepper

Method

1. Preheat the oven to 220ºC/200ºC fan/gas 7. Rub the olive oil all over a 24x32cm roasting tin.

2. Whisk together the tomato passata, tomato puree, garlic powder, dried oregano and a large pinch of salt and pepper. Spoon a few tablespoons into the roasting tin and spread out all over the bottom to stop the pasta sticking.

3. Layer up half the ravioli in the roasting tin. I'm a real neat freak so I like nice lines but feel free to do it your way. Spoon over half the tomato sauce and sprinkle over half the cheese. Add the remaining ravioli (in fun lines if you like!), then spoon over the remaining sauce.

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