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
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.