This is a really easy way to turn them into a quick, filling, family dinner.
The recipe uses 1.5 of the 250g packs, so you'll still have a portion of the tortellini left to use as a quick lunch for one!
Ingredients:
375g Spinach & Ricotta Tortellini1 onion finely sliced
1 red pepper finely sliced
1 yellow pepper finely sliced
Oil for frying
2 tsp smoked paprika
1 tsp sugar
75g fresh spinach roughly chopped
500g passata
500ml vegetable stock
Salt and pepper
1-2 handfuls of grated cheddar cheese
Method:
Heat the oven to 200CHeat a drizzle of oil in a large non-stick frying pan.
Add the onion and peppers and fry on a medium heat for 5 minutes.
Stir in the paprika and sugar and fry for another minute.
Stir in the stock, tortellini, spinach and passata and season with salt and pepper. Bring to the boil and simmer for 5 minutes on a medium heat.
Pour the mixture into a baking dish and sprinkle with cheddar cheese.
Place in the oven for 25 -30 minutes or until the cheese is golden brown and the pasta is tender.
