Ingredients
8 total- 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
7 stepsStep 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.