Easy tomato & spinach baked ravioli

This recipe for easy tomato & spinach baked ravioli is one of the easiest and most delicious pasta dishes you can make for a weeknight supper. Cheating ever-so-slightly with the store-bought spinach and ricotta ravioli to make it easier. The tomato sauce is made creamy with the addition of Prèsident Thick & smooth cream cheese.

Using cream cheese instead of cream makes this sauce so luscious and adds a delicious savoury flavour. You simply stir this into the tomato sauce which has been bubbling away on its own on the stove.

Ingredients:

1 onion finely chopped

3 garlic cloves, crushed

Pinch of dried chilli flakes (as hot as you like it)

2 x 410gms tins of Italian chopped peeled tomatoes

¼ cup (60ml) dry white wine

1 vegetable stock sachet (or cube)

Salt & pepper

110gms (approx. 1/3 cup) Prèsident Thick & smooth cream chees

¼ cup lightly packed fresh basil leaves, roughly chopped

80gms baby spinach leaves

500gms store-bought spinach & ricotta ravioli

1 cup grated mozzarella

Fresh basil leaves to serve (optional)