Mushroom and spinach tortelloni bake
Serves 6 | prep 25 mins | total time
Mushroom and spinach tortelloni bake
Subscribe to Sainsbury's magazine
Serves 6 | prep 25 mins | total time
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
Rate
Nutritional information (per serving)
Calories
392Kcal
Fat
14gr
Saturates
8gr
Carbs
45gr
Sugars
12gr
Fibre
6gr
Protein
19gr
Salt
1.3gr
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.
