Tortellini Al Forno

Cook Time 45 minutes

Serves 4

Ingredients

2 tbsp extra virgin olive oil 

500g spinach and ricotta tortellini

2 cloves garlic, chopped 

1 x 400g can crushed tomatoes

200ml water

200ml thickened cream

1 cup baby frozen peas

2 large handfuls of baby spinach

80g fresh Parmesan, grated

80g fior di latte (or any mozzarella of your choice), chopped

Method

Preheat the oven to 180°C.

Heat the olive oil in a large ovenproof pan over medium heat. Add the garlic and cook for about 30 seconds. Pour in the crushed tomatoes along with water, bring to a simmer and cook for 5–10 minutes. Stir through the cream and season with salt and pepper. Toss in the frozen peas and spinach. Cook for a couple of minutes until the spinach wilts and everything is bubbling gently.

Cook the tortellini per the packet instructions.

Drain and add the cooked tortellini to the sauce, gently stirring so they’re coated and evenly distributed. Scatter over the Parmesan and dot the top with the fior di latte.

Transfer the pan to the oven and bake for 5–10 minutes, until the top is golden and bubbling.