Baked stuffed courgettes with spinach, ricotta and pine nuts

By Loyd Grossman

Courgettes filled with Spinach and Ricotta Al Forno Sauce topped with feta cheese and pine nuts, baked to a crisp, golden brown.

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Baked stuffed courgettes with spinach, ricotta and pine nuts

1 Picture

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Ingredients

1 x 400g Jar Loyd Grossman Al Forno Tomato, Spinach and Ricotta Sauce
3 medium courgettes
1 tablespoon olive oil
2 heaped tablespoons of grated feta cheese
1 heaped tablespoon pine nuts

Details

servings 3
Level of difficulty Average
Cooking time 45mins
Cost Average budget

Preparation

Step 1

1. Preheat the oven to 180 /Gas Mark 4/160 fan oven

Step 2

2. Slice the courgettes in half lengthways, remove the seeds and brush with a little olive oil. Place onto a baking sheet and bake for 20 minutes.

Step 3

3. Remove the courgettes from the oven, place into a shallow oven proof dish and top each one with Spinach and Ricotta Al Forno Sauce, feta cheese and pine nuts. Return to the oven for a further 20 minutes until the topping is crisp and golden brown.