Let's prepare spinach white sauce first: add 15 g oil to a pan and fry 100 g onion, 2 garlic cloves for 5 minutes, remove the garlic after frying.*

Add 450 g frozen spinach. Fry under the lid on medium heat until spinach is thawed and cooked. Stir occasionally. Bring to a boil, add 250 g ricotta and spices (½ tsp black pepper, ½ teaspoon salt, ⅓ teaspoon nutmeg).

Bring to a boil, stirring constantly, add 70 g water. The sauce is ready.*

Let's prepare red tomato sauce: blend all the ingredients in a blender: 250 g passata or tomatoes in their own juice, 50 g bell pepper, 50 g sun-dried tomatoes, 70 g of water, spices (1 clove garlic, ½ teaspoon of salt, ½ tsp black pepper). The sauce is ready, no need to cook or warm it up.

Cover the form with foil.

Bake at 190 C / 375 F on medium level for 25-30 minutes. 15-20 minutes under foil and then remove the foil and bake for 10 minutes.