Cheat’s ravioli pasta bake

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Tip a 250g pack fresh ricotta and spinach ravioli or tortellini into a 1.2-litre ovenproof dish.
2. Mix with 50g marinated and grilled peppers, chopped into large chunks, a handful mixed red and yellow cherry tomatoes, halved, and 6 thin chorizo slices. Stir through a 250g pot fresh tomato pasta sauce, thinned down with 100ml water, and scatter with ½ x 125g mozzarella ball, sliced.
3. Bake in the oven for 10 minutes, then crumble over ½ x 270g garlic and herb bread and return to the oven for another 10 minutes, until golden and cooked through. Scatter with a few fresh basil leaves to serve.