Mozzarella Baked Tortellini

A different take on Italian pasta

Ingredients

• 2 x 250g packs tortellini
• 2½ tbsp olive oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 500g basil passata
• ½ x 250g bag baby spinach
• 50g black olives, roughly chopped
• 210g mozzarella, drained and roughly torn
• 250g bag crunchy salad
• Some basil

Method

1. Preheat the grill of the oven to high.
2. Bring a large pan of slightly salted water to the boil. Add the tortellini and cook for 3 mins. Drain and set aside.
3. Meanwhile, heat 1 tbsp olive oil in a large, lidded frying pan. Add the onion and fry for 5 mins until starting to soften, then add the garlic and cook for 1 min. Add the passata, cover the pan with a lid, reduce the heat to medium and simmer for 10 mins.
4. Stir through the spinach and cook for another 1-2 mins until wilted. Add the tortellini and olives to the sauce. Remove the pan from the heat.
5. Pour the tortellini mixture into a baking dish and scatter with the torn mozzarella. Place under the grill for 3-5 mins until golden and bubbling. Scatter over the remaining basil.
6. Toss the crunchy salad in the remaining olive oil and season. Serve the tortellini bake with the salad on the side.