Spinach and Ricotta Baked Tortellini Lasagne {10 Minute Meal} Recipe
This Spinach and Ricotta Baked Tortellini Lasagne is a quick and delicious 10-minute meal that combines tender tortellini, fresh spinach, and a flavorful tomato sauce topped with melted mozzarella. It’s perfect for a comforting weeknight dinner with minimal prep and cooking time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta & Cheese
- 500 g Tortellini (2 x 250g packs)
- 120 g Grated mozzarella
Vegetables
- 240 g Spinach
Sauce
- 500 g Passata
- 2 tsp Garlic granules
- 2 tsp Dried oregano
- 1 tbsp Runny honey
- 2 tbsp Tomato puree
- Sea salt and freshly ground pepper, to taste
Instructions
- Preheat the grill: Set your grill to HIGH to get it ready for finishing the dish with a golden, bubbly top.
- Cook the tortellini: Bring a large pan of salted water to a boil and cook the tortellini according to the package instructions, usually about 5 minutes.
- Prepare the sauce: While the pasta cooks, mix together the passata, garlic granules, dried oregano, runny honey, tomato puree, sea salt, and freshly ground pepper in a bowl until combined.
- Add the spinach: One minute before the tortellini finishes cooking, add the spinach to the boiling water to wilt it quickly, then drain both the pasta and spinach thoroughly to avoid excess water in the dish.
- Assemble the dish: Transfer the drained tortellini and spinach into a shallow casserole dish or roasting tin, pour the prepared tomato sauce evenly over the top, and sprinkle the grated mozzarella to cover.
- Grill until golden: Place the dish under the preheated grill for about 5 minutes until the cheese is melted, bubbling, and golden brown. Serve hot for a comforting meal.
Notes
- Ensure you drain the pasta and spinach well to prevent the dish from becoming watery.
- You can use fresh or frozen spinach depending on availability, just adjust cooking time as needed.
- If you prefer a spicier sauce, add a pinch of chili flakes to the sauce mix.
- For a richer flavor, you can substitute part of the passata with canned crushed tomatoes.
- This recipe is vegetarian-friendly but not vegan due to the cheese.
