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Ingredients
Ricotta and spinach
- 2 cloves of garlic, minced
- 1 bunch of basil, chopped
- 1 tsp chili flakes
- 680g passata
- 2 x 250g La Famiglia Rana Spinach & Ricotta Fresh Tortellini
- 300g Mozzarella, shredded
- 50g Parmesan (optional), grated
How it's made!
- Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
- In a saucepan, heat a tablespoon of oil over medium heat. Add the minced garlic, chopped basil, and chili flakes and cook for 1-2 minutes until fragrant.
- Add the passata to the saucepan and stir to combine with the garlic and herb mixture. Simmer the sauce for 5-10 minutes until slightly thickened.
- Cook the tortellini according to package instructions, but slightly undercook them, as they will continue to cook in the oven.
- Drain the cooked tortellini and add it to the saucepan with the passata sauce. Stir to coat the tortellini evenly with the sauce.
- Pour half of the tortellini and sauce mixture into the prepared baking dish.
- Sprinkle half of the shredded mozzarella on top.
- Pour the remaining half of the tortellini and sauce mixture into the baking dish. Sprinkle the remaining shredded mozzarella on top.
- If using, sprinkle the grated Parmesan over the top of the dish.
- Bake the Spinach and Ricotta Tortellini Bake in the preheated oven for 25- 30 minutes, or until the cheese is melted and bubbly and the edges of the tortellini are slightly golden.
- Remove the baking dish from the oven and let it cool for a few minutes before serving.
- Enjoy your delicious and cheesy Spinach and Ricotta Tortellini Bake!
Video tutorial
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