Creamy Tomato Spinach Tortellini Bake (Print version)
Cheese tortellini, wilted spinach and a creamy tomato sauce bake beneath a simple mozzarella topping.
# Ingredients:
Ingredients
01 -
500 g refrigerated cheese tortellini
02 -
400 g canned chopped tomatoes
03 -
100 ml heavy cream
04 -
100 g baby spinach
05 -
1 small onion
06 -
2 garlic cloves
07 -
1 tbsp olive oil
08 -
125 g grated mozzarella
09 -
1 tsp dried oregano
10 -
¼ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 200°C / 400°F. Use a 1.8-litre baking dish. Finely chop onion and garlic. Bring a large pot of water to a boil.
02 -
Heat oil in a skillet over medium heat. Cook onion 5 minutes until softened; add garlic and oregano and stir 30 seconds.
03 -
Add tomatoes, salt and pepper. Simmer uncovered for 8 minutes, stirring occasionally. Stir in cream, then add spinach and cook 1–2 minutes until wilted.
04 -
Boil the refrigerated tortellini for 1 minute less than the package directions. Drain, reserving 100 ml pasta water.
05 -
Fold tortellini into the tomato sauce. Add a little reserved water only if the sauce is too thick to coat the pasta. Transfer to the baking dish and scatter mozzarella evenly over the top.
06 -
Bake 12–15 minutes until bubbling and the cheese is melted with golden spots. Let stand 5 minutes before serving. Check the center is steaming hot throughout.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat covered until thoroughly hot, adding a small splash of water to loosen the sauce.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.