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No Fuss Tomato Ravioli Bake
Serves 4
500 g vegetable ravioli, fresh
700 g passata
1 carrot, grated
1 zucchini, grated
120 g baby spinach
1 tsp oregano, dried
0.5 cup parmesan cheese
100 g bocconcini
0.25 cup basil leaves, shredded
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