Description
A quick and comforting Spinach and Ricotta Baked Tortellini Lasagne that tastes like homemade lasagne but takes only 10 minutes to prepare. With layers of cheesy tortellini, spinach, and rich tomato sauce, it’s the perfect effortless weeknight meal.
Ingredients
500 g (1.1 lb) Tortellini (2 x 250 g packs, preferably spinach and ricotta filled)
240 g (9 oz) Fresh spinach
120 g (4 oz) Grated mozzarella
500 g (2 cups) Passata
2 tsp Garlic granules
2 tsp Dried oregano
1 tbsp Runny honey
2 tbsp Tomato puree
Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the grill to HIGH.
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions (about 5 minutes).
- In a medium bowl, combine passata, garlic granules, oregano, honey, tomato puree, salt, and pepper. Stir until smooth to make the sauce.
- One minute before the tortellini finishes cooking, add the spinach to the pot to wilt.
- Drain the tortellini and spinach thoroughly to remove excess water.
- Transfer the drained tortellini and spinach to a shallow casserole dish.
- Pour the prepared sauce evenly over the top and sprinkle with grated mozzarella.
- Grill for about 5 minutes, or until the cheese is melted, golden, and bubbly.
- Serve hot with a green salad or garlic bread, if desired.
Notes
Ensure the spinach and tortellini are well-drained to avoid a watery dish.
Swap spinach for kale or add sun-dried tomatoes for extra flavor.
Use cheddar, Parmesan, or a mozzarella blend for variety.
For a vegan version, use dairy-free tortellini and cheese, and omit the honey.
Leftovers can be stored in the fridge for up to 2 days or frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg
