Tomato and Ricotta Tortellini Bake

Tomato and Ricotta Tortellini Bake

Tomato and Ricotta Tortellini Bake

Another tasty Pasta Bake Recipe. This time it’s Tomato and Ricotta Tortellini Bake! These are so quick and easy I love them. You can change the recipe around to suit what you have on hand. It’s just so versatile. You can even turn them into Vegetarian or Vegan extravaganzas if you want. I even have a Pasta Bake Recipe that is served Cold! Anyway try this one and enjoy!

Serves 6


250g fresh ricotta cheese
1 cup basil leaves
3 x 400g cans peeled italian tomatoes
2 large garlic cloves, crushed
1 teaspoon white sugar
2 x 400g packets fresh tortellini pasta
250g mozzarella cheese, thickly sliced


Preheat oven to 220° C. Lightly grease a 5cm-deep, 22cm x 30cm (base) baking dish. Beat ricotta with a wooden spoon until almost smooth.

Roughly chop three-quarters of the basil. Combine tomatoes, garlic, sugar and chopped basil in a saucepan over medium-high heat. Cook breaking up tomatoes with a wooden spoon, for 5 minutes or until sauce comes to the boil. Cook, stirring occasionally, for a further 10 minutes or until sauce thickens slightly. Season with salt and pepper.

Meanwhile, cook pasta in a a large saucepan of boiling salted water for 3 minutes or until partially cooked. Drain pasta and spoon into prepared dish. Add tomato sauce and stir to coat.

Dollop ricotta over pasta. Top with mozzarella. Bake, uncovered, for 15-20 minutes or until bubbling around the edges. Top with remaining basil and serve.


You can use any type of peeled tomatoes.
Try different types of tortellini.
The tortellini bake can be made 1 day ahead until the end of step 3. Cover and refrigerate.Complete step 4, baking for 30 minutes.
You can add a variety of herbs and even sneak some tasty cheese into the mixture.

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