Name: Easy Pasta Bake with Spinach, Ricotta, and Mozzarella Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 500g tub Neapolitan pasta sauce (from the chiller cabinet); a good handful of fresh basil leaves; 250g packet fresh stuffed spinach and ricotta tortellini; 100g packet mozzarella, sliced; 2 tbsp grated fresh parmesan; 1 tbsp pine nuts; Mixed salad leaves

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Introduction

This easy pasta bake combines creamy spinach and ricotta tortellini with a flavorful Neapolitan sauce, fresh basil, and melted mozzarella. Perfect for a comforting weeknight meal, it’s simple to prepare and always a crowd-pleaser.

The image shows two round baking dishes filled with baked cheesy chicken. The dish in the front is dark blue with a brown rim, and inside it, there are several pieces of golden baked chicken topped with melted white and light brown cheese and sprinkled with sliced light brown almonds. The dish behind is light yellow and also filled with the same cheesy baked chicken. Both dishes sit on a light brown wooden surface with an orange cloth under the front dish, and a bowl with blue and white stripes is visible in the background. The surface around them is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g tub Neapolitan pasta sauce (from the chiller cabinet)
A good handful of fresh basil leaves
250g packet fresh stuffed spinach and ricotta tortellini
100g packet mozzarella, sliced
2 tbsp grated fresh parmesan
1 tbsp pine nuts
Mixed salad leaves, to serve

Instructions

Step 1: Preheat the oven to 180°C (gas mark 4 or fan 160°C). In a large bowl, tip the pasta sauce and thin it down with 100ml of water. Add the fresh basil leaves and tortellini. Season with salt and freshly ground black pepper, then stir gently to combine.
Step 2: Divide half the pasta mixture between two individual gratin dishes or one larger baking dish. Tear half of the mozzarella over the pasta in each dish. Spoon the remaining pasta mixture on top and gently press it down so the tortellini are mostly covered by the sauce.
Step 3: Tear the remaining mozzarella and scatter over the top of each dish. Sprinkle with grated parmesan and pine nuts.
Step 4: Place the dishes on a baking tray to catch any spills, then bake in the preheated oven for 25-30 minutes until the cheese is golden and bubbling.
Step 5: Remove from the oven and serve immediately with fresh mixed salad leaves on the side.

Tips & Variations

For extra crunch, toast the pine nuts lightly in a dry pan before adding them to the bake.
Substitute spinach and ricotta tortellini with plain cheese or mushroom-filled tortellini if preferred.
Add a sprinkle of chili flakes to the sauce for a subtle heat.
Use a larger baking dish and increase baking time slightly for a family-sized portion.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 160°C until warmed through, or microwave in short bursts to avoid drying out the pasta. This dish is best enjoyed fresh but can be reheated successfully.

How to Serve

The image shows two round baked dishes placed on a white marbled surface, each filled with a rich, layered baked pasta or lasagna. The visible dish in front has layers of golden melted cheese on top, slightly browned around the edges, with pieces of pasta and red sauce beneath, giving a textured look of melted cheese mixing with tomato and possibly meat or vegetables. The second dish in the background has a similar appearance with melted cheese, tomato sauce, and pasta, both dishes resting on orange textured cloths. The overall colors are warm with golden yellow cheese, red sauce, and light brown baked pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini can be used. Just add an extra minute or two to the baking time to ensure they cook through.

What can I serve with this pasta bake?

A simple mixed green salad or steamed vegetables work well to balance the richness of the pasta bake.