Easy pasta bake

Name: Easy pasta bake
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: 500g tub Neapolitan pasta sauce (from the chiller cabinet); a good handful of fresh basil leaves; 250g pkt fresh stuffed spinach and ricotta tortellini; 100g pkt mozzarella sliced; 2 tbsp grated fresh parmesan; 1 tbsp pine nut; mixed salad leaves to serve

Good Food team

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Serves 2

Easy

Total time: 55 mins

Takes 40-55 minutes

A star rating of 4.1 out of 5.40 ratingsRate

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Easy to throw together vegetarian pasta bake - just layer together and bake

Freezable (Can be frozen)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g tub Neapolitan pasta sauce

(from the chiller cabinet)
a good handful of fresh basil

leaves
250g pkt fresh stuffed spinach and ricotta tortellini
100g pkt mozzarella

sliced
2 tbsp grated fresh parmesan
1 tbsp pine nut
mixed salad leaves

to serve

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Nutrition: per serving

kcal735
fat59g
saturates26g
carbs22g
sugars0g
fibre2g
protein30g
salt4.84g

Method

step 1

Assemble the sauce. Preheat the oven to 180C/gas 4/fan160C. Tip the pasta sauce into a large bowl and thin it down with 100ml/31⁄2fl oz water. Scatter in the basil leaves and tortellini, season with salt and freshly ground pepper, and give it all a really good stir.
step 2

Layer it all up. Tip half the pasta mixture into two individual gratin dishes (or one bigger one), tear half of the mozzarella and scatter over each dish. Spoon the rest of the pasta and sauce on top and press the pasta down a little so it doesn’t stick above the sauce too much. Tear the remaining mozzarella and scatter on top with the parmesan and the pine nuts.
step 3

Bake and serve. Put the dishes on a baking sheet to catch any spills, and bake for 25-30 minutes until golden and bubbling. Serve with a leafy salad.

Recipe from Good Food magazine, October 2002

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A star rating of 4.1 out of 5.40 ratings

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