About this recipe:Courgettes filled with spinach and ricotta al forno sauce, then topped with feta cheese and pine nuts and baked to a crisp, golden brown. Serve three with couscous for a main course, or serve six as a side dish to lamb, beef or chicken.
400g jar of Loyd Grossman® Al Forno Tomato, Spinach and Ricotta Sauce
2 heaped tablespoons grated feta cheese
1 heaped tablespoon pine nuts
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
Slice the courgettes in half lengthways, remove the seeds and brush with a little olive oil. Place onto a baking tray and bake for 20 minutes
Remove the courgettes from the oven, place into a shallow ovenproof dish and top each one with sauce, feta cheese and pine nuts. Return to the oven for a further 20 minutes until the topping is crisp and golden brown
Flaked almonds make a great alternative to pine nuts.