Ravioli Vege Bake

300g pack vegetarian ravioli
1 cup mushrooms sliced
1 cup finely sliced leek
1/2 cup frozen corn kernels
80g fresh spinach - or frozen will be fine I'm sure
300g jar Passata (I just used a can on toms)
100g ricotta cheese
mozzarella cheese
2 T Breadcrumbs
fresh Basil or parsley

Preheat over to 180 degrees
Add ravioli to dish with mushrooms, leek, corn, and spinach - toss to mix
poor over passata and toss to mix
sprinkle with cheeses and breadcrumbs to cover evenly
Bake for 25 mins - serve sprinkled with basil/parsley

Was very easy to whip up - took longer to cook than 25 mins though (might just be our oven) Closer to 35mins, so check as you go.
Was quite tastey and a nice variation on how we usually have ravioli (boiled in water with a pasta sauce on top)
Easy to modify to your taste by removing/adding vegetables you like etc :D
I would give it a 7.5/10

Sorry no picture of this one lol

Vegetarian Pot Pie

Modified from the Campbell's Real Stock recipe for Beef and Vege Pot Pie with Golden Mash. Bit average - mince definitely has more flavour than lentils so I'd probably stick with the original if I make this again. 7/10.

Ingredients:

1L Campbell's Real Stock - Vegetable

1 tsp oil

400g can lentils

1/2 c broccoli florets

1/2 c cauliflower florets

1/2 c mixed frozen peas, carrots and corn

1 tsp crushed garlic

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce

2 Tbsp tomato sauce or chutney

1/4 cup plain flour

1 sheet puff pastry

800g potatoes, peeled and diced

Method:

Preheat oven to 200°C.

Heat oil in a large frying pan over high heat. Add lentils, veges and garlic and cook until browned.

Stir in flour. Gradually add 500ml of vege stock and sauces and stir until combined. Bring to the boil, stirring, reduce heat to medium and simmer for 5 minutes, stirring occasionally, until thickened. Transfer to a pie or casserole dish.

Top with pastry and trim any excess. Bake in preheated oven for 25 minutes or until golden.

Meanwhile, to make the mash, place potatoes and the remaining 500ml of stock in a saucepan. Cook over medium heat for 20-25 minutes or until potatoes are tender. Drain potatoes, reserving the stock. Mash potato then stir in enough reserved stock to make a smooth mash. 

Serve with the pie and some gravy, if desired.