Baked Tortellini
524kcal
Ingredients
- 600 g fresh tortellini
- 250 g puy lentils cooked
- 400 g pasta sauce + ½ jar of water
- 100 g fresh spinach leaves
- 50 g sliced sun-dried tomatoes
- 80 g mascarpone
- 125 g fresh mozzarella shredded
- 0.5 teaspoon red chilli flakes optional
- 6-8 fresh basil leaves
Method
- Add the tortellini, puy lentils, pasta sauce + water, spinach leaves, and sun-dried tomatoes to a large casserole dish.600 g fresh tortellini, 250 g puy lentils, 400 g pasta sauce + ½ jar of water, 100 g fresh spinach leaves, 50 g sliced sun-dried tomatoes
- Mix the ingredients together.
- Dot the mascarpone in small dollops over the top of the tortellini, then layer over the shredded fresh mozzarella.80 g mascarpone, 125 g fresh mozzarella
- Bake for 15 minutes covered, and 10 minutes uncovered (or until the cheese has melted and started turning bubbly and golden brown.
- Top with the red chili flakes if using, and the fresh basil leaves.6-8 fresh basil leaves, 0.5 teaspoon red chilli flakes
- Serve immediately while hot!
Nutrition
Calories524kcalCarbohydrates78gProtein33gFat19gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol77mgSodium1004mgPotassium442mgFiber18gSugar6gVitamin A2640IUVitamin C20mgCalcium370mgIron6mg
Notes
The tortellini will continue to absorb the pasta sauce if you have leftovers, so just be sure to add a splash of water to the container before reheating.
If you notice the tortellini looks a little dry while baking, go ahead and add a little more water or some vegetable stock to your casserole dish - you might need to eyeball it to ensure the tortellini cooks through.