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Mozzarella baked tortelloni recipe

Mozzarella baked tortelloni recipe

45 ratings

Try this mozzarella baked tortelloni recipe for a hearty pasta bake idea. Cheesy tortelloni is baked in tomato sauce with olives and spinach, all topped with melting mozzarella. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 532 calories / serving
  • Vegetarian


  • 2 x 250g packs cheese and tomato tortelloni
  • 2½ tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 500g passata
  • ½ x 250g bag baby spinach
  • ½ x 30g pack fresh basil, leaves picked
  • 50g black olives, roughly chopped
  • 210g mozzarella, drained and roughly torn
  • 250g bag crunchy salad

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    9g 46%
  • Sugars

    12g 13%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 53.6g Protein 20.4g Fibre 6.9g


  1. Preheat the grill of the oven to high. Bring a large pan of slightly salted water to the boil. Add the tortelloni and cook for 3 mins. Drain and set aside. They will be slightly undercooked but will continue to cook under the grill.
  2. Meanwhile, heat 1 tbsp olive oil in a large, lidded frying pan. Add the onion and fry for 5 mins until starting to soften, then add the garlic and cook for 1 min. Add the passata, cover the pan with a lid, reduce the heat to medium and simmer for 10 mins. Stir through the spinach and cook for another 1-2 mins until wilted. Stir through most of the basil and add the tortelloni and olives to the sauce. Remove the pan from the heat.
  3. Pour the tortelloni mixture into a baking dish and scatter with the torn mozzarella. Place under the grill for 3-5 mins until golden and bubbling. Scatter over the remaining basil.
  4. Toss the crunchy salad in the remaining olive oil and season. Serve the tortelloni bake with the salad on the side.

See more Under 30 minute recipes

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