No way this is 8 portions 😂 (or perhaps we’re just greedy) - I’d say four. I added a teaspoon of chilli flakes to the tomato sauce, as well as seasoning which the recipe leaves out for some reason. Baked at 180 C fan for about 20 mins. Also drizzled olive oil over the top before baking - though I used frozen grated mozzarella which sometimes bakes kinda dry.
Used fresh chard, minus the stalks, in the ricotta filling rather than frozen - chopped into ribbons and squished it into the ricotta with my hands. I fried up the stalks with the onions for the sauce (waste not, want not and all that). All in all, a pretty simple and tasty meal.
