Gooey Pasta Bake

Easy to make, fun vegetarian pasta dish.

Method

1. Assemble the sauce. Preheat the oven to 180C/gas 4/fan160C. Tip the pasta sauce into a large bowl and thin it down with 100ml/31⁄2fl oz water. Scatter in the basil leaves and tortellini, season with salt and freshly ground pepper, and give it all a really good stir.

2. Layer it all up. Tip half the pasta mixture into two individual gratin dishes (or one bigger one), tear half of the mozzarella and scatter over each dish. Spoon the rest of the pasta and sauce on top and press the pasta down a little so it doesn't stick above the sauce too much. Tear the remaining mozzarella and scatter on top with the parmesan and the pine nuts.

3. Bake and serve. Put the dishes on a baking sheet to catch any spills, and bake for 25-30 minutes until golden and bubbling. Serve with a leafy salad.

Ingredients

Fresh Basil Leaves Good Hanful
Pkt Mozzarella 50g
Grated Fresh Parmesan 1 Tbsp.
Pine Nuts 1 Tbsp
Tub Neapolitan Pasta Sauce 250g
Pkt Fresh Stuffed Spinach And Ricotta Tortellini 125g

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
This looks lovely, but there are clearly pasta tubes in the picture, that don't appear in the ingredients. Why wasn't the actual dish photographed?
Taste Blog

The world is undeniably in love with sriracha, the spicy red chilli and garlic sauce of everyones dreams. Although it made its way out of Asia in the 1980s, it seems to have suddenly gained popularit... keep reading

Accompaniment

Premiere Loire Anjou Chenin Blanc

A deliciously refreshing Loire Chenin Blanc. Fresh aromas of apple blossom and a touch of honey. Soft and rounded white wine showing luscious peach and melon fruits. Buy this wine if you like: Ripe whites with lively fruit and fragrant aromatics.