Mushroom and spinach tortelloni bake
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Mushroom and spinach tortelloni bake
Think of this rather like a cheat’s lasagne – no need for prolonged sauce-making, just layer up ready-made filled tortelloni with a speedy tomato sauce in a dish, and bake. Serve with salad and garlic bread
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
392Kcal
Fat
14gr
Saturates
8gr
Carbs
45gr
Sugars
12gr
Fibre
6gr
Protein
19gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 25g butter
- 300g mushrooms, sliced
- 3 garlic cloves, crushed
- 250g frozen whole leaf spinach
- 2 tbsp olive oil
- 2 x 500g cartons passata
- 1 tbsp caster sugar
- 1 x 30g pack basil
- 2 x 250g packs fresh filled tortelloni (we used mushroom and mascarpone)
- 1 x 125g ball mozzarella, diced
- 1 ciabatta roll (or 90g slightly stale bread)
- 30g grated Parmesan or vegetarian alternative
Step by step
Get ahead
Assemble before baking; chill or freeze. Add 5-10 mins extra cooking time from chilled or defrosted.
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt half the butter in a large frying pan. Add the sliced mushrooms and fry over a high heat for 5 minutes or until they are golden brown and any extra liquid produced has evaporated again. Tip into a baking dish (about 20cm x 30cm on the base) and spread out.
- Add the rest of the butter and 2 cloves of garlic to the pan, then the frozen spinach and 3 tablespoons of water. Cover with a lid and cook, stirring once or twice, for 5 minutes or until the spinach has defrosted. Season to taste and spoon on top of the mushrooms.
- In the same pan, fry the last garlic clove in 1 tablespoon of olive oil then pour in the passata and stir in the sugar, seasoning and most of the basil leaves. Bring to a simmer and cook for 4-5 minutes. Remove from the heat and stir in the tortelloni, straight from the pack, plus the diced mozzarella. Tip into the dish and spread out evenly.
- Blitz the rest of the basil leaves with the ciabatta and Parmesan in a food processor, until you have coarse crumbs, then pulse in 1 tablespoon of oil. Scatter over the top of the pasta and bake in the oven for 25-30 minutes until bubbling, golden brown and crisp on top.
