Ingredients
For the Pasta and Sauce
- 2 tablespoons olive oil
- 250 g package of fresh or shelf-stable tortellini
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, picked
- 1 tablespoon dried Italian herbs
- 500 g carton of passata (or chopped tomatoes)
- 100 ml double cream (heavy cream)
- ½ lemon, juice only
- ¼ teaspoon ground cinnamon
- 80-100 g kale or spinach (optional)
For the Cheese Topping
- 250 g shredded mozzarella
- 50 g parmesan, shredded
Instructions
- Preheat the Oven: Preheat your oven to 160ºC fan (180ºC regular, 350ºF) to prepare for baking the pasta.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in an oven-safe skillet or frying pan over medium heat. Once hot and shimmering, add the finely chopped shallots and sauté until soft and fragrant.
- Cook Garlic and Herbs: Add the minced garlic and dried Italian herbs to the pan. Continue cooking the mixture for about 5 minutes until it is soft and starting to take on a light golden color.
- Prepare the Sauce: Pour in the passata and bring the mixture to a gentle simmer. Taste and adjust seasoning if needed. Then add the double cream, a squeeze of lemon juice, and ground cinnamon. Stir to combine all flavors.
- Add Greens and Tortellini: Stir in the kale or spinach if using, and the drained tortellini. Mix well to wilt the greens and ensure the tortellini are well coated with the sauce.
- Melt Parmesan into the Sauce: Grate half of the parmesan over the tortellini mixture and stir until the cheese melts and blends into the dish.
- Add Cheese Topping: Sprinkle the shredded mozzarella and the remaining parmesan evenly over the pasta in the skillet.
- Bake: Place the skillet in the preheated oven and bake for about 20 minutes until the cheese topping is golden brown and bubbly.
- Serve: Remove from the oven and serve the tortellini pasta bake hot in bowls, accompanied by your preferred salad and bread for a complete meal.
Notes
- You can use fresh or shelf-stable tortellini depending on availability.
- Using an oven-safe skillet allows you to go directly from stovetop to oven, reducing cleanup.
- Ground cinnamon adds a subtle warmth and complexity to the tomato sauce but can be omitted if preferred.
- For a richer sauce, use full-fat double cream, or substitute with a lighter cream if desired.
- Kale or spinach is optional but adds a nice green vegetable boost; feel free to omit or substitute with other greens.
- If you don’t have passata, canned chopped tomatoes work well as a substitute.
- Adjust salt and pepper according to taste at the sauce preparation stage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
