This Tomato and Ricotta Tortellini Bake is good old fashioned comfort food. There are not that many ingredients and it is easy to prepare. A great oven bake recipe that the whole family will love. Enjoy!

Serves 6


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


Preheat oven to 220C. Lightly grease a 5 cm deep, 22 cm x 30 cm (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 to 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 until sauce thickens slightly. Season with salt and pepper.

Meanwhile, cook pasta in 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 to 20 minutes or until bubbling around the edges.

Top with remaining basil and serve.


Cover and refrigerate when it cools, will keep 3 days.

Can be reheated the next day.

Serve with salad.

Line baking dish with baking paper to make cleaning easier.


Super Food Ideas – April 2007, Page 66
Janelle Bloom

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