Name: Spinach and Ricotta Tortellini Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6
Ingredients: 250g packet frozen spinach, thawed; 350g fresh ricotta; 3 green spring onions, finely chopped; 1 cup shredded parmesan; 340g packet Barilla Three Cheese Tortellini; 1 small chicken-style stock cube, crumbled; 2 cups pure cream; 2 tablespoons Dijon mustard; 1 teaspoon garlic paste; 1 cup grated mozzarella

Spinach and Ricotta Tortellini Bake

This 'Dump 'n' Bake' Pasta dish is perfect for the busy cook! Just place all the ingredients in a baking dish, and let your oven do the hard work!

Serves 4-6

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

TIP! Fresh ricotta is available from the deli counter of supermarkets. Three cheese tortellini can be replaced with any other type of tortellini filling or ravioli. Liquid quantity may vary.

Ingredients

250g packet frozen spinach, thawed

350g fresh ricotta

3 green spring onions, finely chopped

1 cup shredded parmesan

340g packet Barilla Three Cheese Tortellini

1 small chicken-style stock cube, crumbled

2 cups pure cream

2 tablespoons Dijon mustard

1 teaspoon garlic paste

1 cup grated mozzarella

Method

Squeeze excess liquid from spinach. Place spinach in a large bowl with ricotta, onions and parmesan. Mix well.

Place tortellini in an oiled, large ovenproof dish (10-cup capacity). Drop spoonfuls of ricotta mixture over top.

Dissolve stock cube in ½ cup boiling water in a large, heatproof jug. Add cream, mustard, garlic and 1 ½ cups cold water. Whisk well. Pour over tortellini mixture. Sprinkle with mozzarella.

Cook, uncovered, in a moderate oven (180C) for about 35 minutes, or until pasta is tender and most of the liquid has been absorbed. Remove. Stand for 5 minutes before serving.

Kim Meredith

Ingredients

Method

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