Spinach and Ricotta Tortellini in Tomato Sauce

Plump fresh tortellini in a rich garlic and basil tomato sauce, finished with melted vegetarian mozzarella.

TIME BREAKDOWN
Prep: 8 min
Cook: 15 min
Total: 23 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, sliced
  • 2 x 400g tins chopped tomatoes
  • 1 tsp caster sugar
  • 2 x 250g packs fresh spinach and ricotta tortellini (suitable for vegetarians)
  • 125g vegetarian mozzarella, torn
  • Small handful fresh basil leaves
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for 30 seconds without browning.

  2. Pour in the tomatoes, add the sugar and season well. Simmer for 10 minutes until thickened.

  3. Meanwhile, cook the tortellini in salted boiling water for 2 to 3 minutes, or according to the packet. Drain.

  4. Stir the tortellini into the sauce, scatter over the mozzarella and cover with a lid for 2 minutes until melted.

  5. Tear over the basil and serve.