- Preheat oven to 180°C
- Place ricotta, mozzarella, spinach, parsley, probiotic yoghurt, parmesan, salt and pepper in a large bowl, and mix to combine.
- Fill a ziplock bag with the mixture and pipe into 12 tubes. In an ovenproof basing tray, lay tubes side by side and coat with the tomato passatta. Sprinkle with salt and pepper and extra mozzarella cheese and drizzle with the olive oil.
- Bake for 25 minutes or until golden. Enjoy!