Spinach & Mushroom Tortellini Bake

An easy and cheesy family meal. Recipe below is to make your own pasta sauce, but you can speed up process and use a pottle of our Napolitana Sauce.

5 minutes

30 Minutes

4

Ingredients

1 pack Pasta Vera Chicken Tortellini (400g)
1 tablespoon olive oil
1 onion – diced
2-3 cups sliced fresh button mushrooms
3 garlic cloves – finely chopped or crushed
1 bag fresh spinach
2 Tablespoons tomato paste
2 x tins crushed tomatoes
Oregano
1 teaspoon sugar
Salt and pepper
Mozzarella cheese

Method

Fry onion in oil until soft and golden in a large oven proof pan – add garlic and mushrooms and fry for a few minutes.
Add tomato paste, tinned tomatoes, salt, pepper and sugar – simmer 10-15 minutes. Taste and adjust seasoning.
Boil tortellini for a few minutes (according to packet instructions) drain and add to tomato sauce. Mix in spinach until wilted.
If your frying pan/sauté pan is not oven proof then transfer to a casserole dish.
Top with cheese and place in hot oven at 180c until bubbly and cheese is golden. About 10 minutes.
Top with parsley. Serve with a side salad if desired.

Other Favourites

Plant-Based Potato Salad

Vegan