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Mozzarella baked tortelloni recipe
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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
Ingredients
- 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
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Energy
2225kj
532kcal
27%
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Fat
25g
36%
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Saturates
9g
46%
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Sugars
12g
13%
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Salt
1.5g
26%
of the reference intake
Carbohydrate 53.6g
Protein 20.4g
Fibre 6.9g
Method
- 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.
- 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.
- 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.
- Toss the crunchy salad in the remaining olive oil and season. Serve the tortelloni bake with the salad on the side.
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