Tortellini and Spinach Bake
At a Glance
- Total
- 40 min
- Servings
- 6.00 - serving(s)
Categories
- Casserole
- Main Course
- Pasta
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tortellini and Spinach Bake brings together 500 g fresh tortellini (filling of your choice, 1 lb), 4 -5 tomatoes, skinned and chopped, 600 g frozen spinach (1 1/3 lb) in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large pot, colander, ovenproof dish, mixing bowl, oven
Ingredients
- 500 g fresh tortellini (filling of your choice, 1 lb)
- 4 -5 tomatoes, skinned and chopped
- 600 g frozen spinach (1 1/3 lb)
- 2 -3 garlic cloves, finely chopped
- 100 -150 g feta cheese, cut into chunks (4oz)
- 200 g grated cheese (7 oz)
- 500 ml sour cream (2cups)
- 250 ml single cream (1 cup)
- 2 -3 teaspoons fresh ground black pepper
- 2 -3 teaspoons salt
Instructions
Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
Add the tomatoes.
Defrost the spinach, squeeze out most of the excess water and add the garlic.
Season with salt and pepper to taste.
Add to the pasta and tomatoes, mix well.
Top with feta cheese.
In a bowl mix the soured cream and single cream.
Season with salt and pepper to taste (don't hold back).
Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.
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