Tortellini bake
by
Tracy Hanify
—
last modified
Dec 16, 2008 01:35 PM
A fabulous no-fuss dinner when you’re tired at the end of the week. Serve with a big green salad.
Instructions
Step 1 Preheat oven to 220°C. Spoon pasta into a 7 cup-capacity baking dish. Add sauce and spinach. Mix to combine. Spoon into a 7-cup capacity baking dish. Top with crumbled ricotta and mozzarella.
Step 3 Bake uncovered for 15-20 minutes or until bubbling around the edges. Garnish with parsley.
- Styling:
- Wendy Berecry
- Photography:
- André Martin
First published October 2008
Recipe Information
Portions: 4
Time to make: 20 minutes
Total cost of all ingredients: $24.64 / $6.16 per serve
- High calcium
- High fibre
- Vegetarian
Ingredients
- 2 x 300g packets fresh meat-free tortellini pasta
- large jar tomato pasta sauce
- bag baby spinach, chopped
- 180g reduced-fat ricotta
- 1/2 cup shredded reduced-fat mozzarella
Nutrition Information
| per serve | |
|---|---|
| Energy |
2550
kJ
(615 Cals) |
| Protein | 30g |
| Fat - saturated |
17g
8g |
| Carbohydrates - sugars |
70g
13g |
| Dietary Fibre | 6g |
| Sodium | 1795mg |
| Calcium | 430mg |
| Iron | 3mg |
| * NS: Not specified | |
