Spinach and Ricotta Tortellini al Forno
By MOB Kitchen
Published on 15 September 2021
This Ocado Spinach and Ricotta Tortellini al Forno from MOB Kitchen is the perfect midweek meal, especially during autumn and winter (but we love it all year round). It’s easy to make, full of great value ingredients and totally tasty. It’s almost like a simple weeknight lasagna that’s ready in just 35 minutes. This recipe uses spinach and ricotta tortellini but other fillings work just as well. Can be served with a salad on the side, or if you’re in the mood, some fresh-from-the-oven garlic bread, too.Time and servings
35 minsTotal time
4Servings
35 minsCooking time
Ingredients
- 3 tbsp of olive oil
- 2 garlic cloves, gently crushed and peeled
- 1 tsp of chilli flakes
- 1 bunch of basil, leaves stripped
- 2 250g packs spinach & ricotta fresh tortelloni
- 50 g of parmesan (optional), grated
- 680 g of passata
- 300 g of buffalo mozzarella, drained and diced into 1cm cubes
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Start by making a simple tomato sauce. In a saucepan, warm 3 tbsp olive oil over a medium heat and add the garlic.Step 2
After a few minutes they should be lightly golden brown. Add the basil leaves to the oil (be careful, it might spit) along with the chilli flakes.Step 3
Stir and cook for 1 min, then add the tomato passata and 1 tsp salt. Leave to simmer for about 15 mins.Step 4
Set a large pan of salted water on to boil. Once boiling, add the tortellini and cook just for 1 min. Drain and set aside.Step 5
After 15 mins, once the sauce has reduced and thickened a little, taste it for seasoning - it might need more salt.Step 6
Now, mix the tortellini into the sauce along with 2/3 of the diced mozzarella. Pour the mixture into an ovenproof dish. Top with the remaining mozzarella and a generous sprinkling of parmesan (if you’re using).Step 7
Bake in the oven for 15 mins until the cheese is golden brown and bubbling. Let it rest for 5 mins before serving.