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Speedy agnolotti lasagnes

  • 0:05 Prep
  • 0:35 Cook
  • 4 Servings


  • 575g jar chunky napoletana pasta sauce
  • 1 cup Massel vegetable liquid stock
  • 625g packet fresh spinach and ricotta agnolotti
  • 2 cups grated pizza cheese
  • 300ml thickened cream
  • Garlic bread, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Lightly grease four, 8cm x 15cm (2 cup- capacity) ovenproof dishes. Combine pasta sauce and stock together in a jug.
  • 2
    Spoon 1⁄4 cup sauce mixture over the base of 1 prepared dish. Top with 1/4 of the agnolotti. Spoon over 1/4 cup sauce, then sprinkle with 1/4 cup cheese. Drizzle with 2 tablespoons cream. Repeat process with remaining dishes.
  • 3
    Cover each dish with baking paper, then foil. Place on large baking paper-lined tray. Bake for 20 minutes. Remove foil and paper. Bake for a further 10 to 15 minutes or until golden and heated through. Stand for 5 minutes. Serve with garlic bread.

Source: taste.com.au


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