About this recipe:A deceptively easy supper that takes mere minutes to put together. Use your favourite shop-bought pasta sauces, or use your own. Your family will think it took hours to prepare. Add cooked Italian sausage or chorizo for a heartier dish, and serve with a green salad.
500g cheese tortellini
600g tomato pasta sauce
450g white sauce or cheese sauce
275g frozen chopped spinach, thawed and squeezed dry
1 tablespoon Italian seasoning, such as Barts (or to taste)
salt and pepper to taste
225g grated mozzarella cheese
4 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pan of lightly salted water to the boil. Add tortellini and cook according to packet directions; drain.
Adjust oven rack to the highest position and preheat the grill. Generously butter or grease a 20cm baking dish.
Bring both sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with mozzarella cheese, Parmesan cheese and remaining 1 teaspoon Italian seasoning.
Grill for a minute or two until cheese has melted and turned golden brown. Serve straightaway.
If you don't have Italian seasoning (with salt added), use dried Italian herbs instead and add salt and pepper to taste.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.