I made this for dinner the other night. I used half veal and half spinach and cheese tortellini, It was scrumptous!
Tomato & Ricotta Tortellini Bake
250g fresh ricotta cheese
1 cup basil leaves
3 x 400g cans peeled tomatoes
3 cloves garlic, crushed
1tsp white sugar
800g fresh tortellini pasta
250g mozzarella cheese, thickly sliced
1. Preheat oven to 220 degrees Celsius and lightly grease a 5cm deep, 22 x 30cm baking dish.
2. Roughly chop 3/4 of the basil and combine with tomatoes, garlic and sugar in a saucepan over medium-high heat. Cook, breaking up tomatoes, for 5 minutes or until sauce comes to the boil. Cook, stirring occasionally, for a further 10 minutes or until sauce thickens slightly. Season with salt and pepper.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water for 3 minutes or until partially cooked. Drain pasta and pour into prepared baking dish. Add tomato sauce and stir to coat.
4. Beat ricotta with a wooden spoon until almost smooth. Dollop over pasta and top with mozzarella. Bake, uncovered, for 15-20 minutes or until bubbling around the edges. Top with remaining basil. Serve.
Serves 6
Source: Super Food Ideas April 2007, FPC Magazines, Australia
