Baked tortellini with spinach & ricotta

Name: Baked tortellini with spinach & ricotta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 625g pkt fresh veal tortellini; 737g jar Bertolli Five Brothers Oven Roasted Onion & Garlic Pasta Sauce; 100g baby spinach leaves; 240g (1 cup) fresh ricotta; 150g (1 1/2 cups) coarsely grated mozzarella; 2 tbsp finely grated parmesan; Mixed salad leaves, to serve

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 6

Cost: $3.83 /serving

Author : Sonja Bernyk

quick easy kid friendly

Ingredients

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625 grams pkt fresh veal tortellini737 grams jar Bertolli Five Brothers Oven Roasted Onion & Garlic Pasta Sauce100 grams baby spinach leaves240 grams (1 cup) fresh ricotta150 grams (1 1/2 cups) coarsely grated mozzarella2 tbsp finely grated parmesanMixed salad leaves, to serve

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Instructions

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Step 1

Preheat oven to 180ºC. Lightly spray a 3L (12-cup) capacity ovenproof dish with oil. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.

Step 2

Add pasta sauce and spinach to pasta. Stir to combine. Spoon mixture into dish. Top with ricotta. Sprinkle with mozzarella and parmesan. Bake for 20 minutes or until golden. Serve with salad leaves.