Baked three-cheese tortelloni
- Published: 31 Aug 11
- Updated: 18 Mar 24
This vegetarian pasta bake recipe makes a hearty midweek meal for two.
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Serves 2
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Ready in 15 minutes
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Ingredients
- 250g pack fresh cheese tortelloni
- 200g pack passata
- 50g semi-dried tomatoes, drained
- 240g pack mixed antipasto, drained (we like Merchant Gourmet Sunblush Antipasto, available from Waitrose and Ocado)
- 8 mini mozzarella balls
- Olive oil to drizzle
- Parmesan to serve
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Bring a large pan of salted water to the boil, blanch the pasta for 3 minutes, drain and return the pasta to the pan. Mix in the passata, semi-dried tomatoes and mixed antipasto.
- Season, then spoon evenly between two small ovenproof dishes and top each with half the mozzarella. Drizzle with a little oil, then bake for 10 minutes until piping hot. Scatter with a few Parmesan shavings and serve.
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- Recipe from September 2011 Issue
delicious. tips
Crispy bacon lardons,fresh basil and pine nuts would all make tasty additions to this dish.
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