Name: Easy Pasta Bake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 500g tub Neapolitan pasta sauce (from the chiller cabinet); 100ml (3½ fl oz) water; A good handful of fresh basil leaves; 250g packet fresh stuffed spinach and ricotta tortellini; Salt and freshly ground black pepper, to taste; 100g packet mozzarella, sliced; 2 tbsp grated fresh parmesan; 1 tbsp pine nuts; Mixed salad leaves

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Introduction

This easy pasta bake is a comforting, quick meal perfect for busy weeknights. With delicious tortellini, fresh basil, and melted mozzarella, it’s a guaranteed crowd-pleaser that requires minimal effort.

The image shows two round casserole dishes, both white on the outside with dark rims, filled with baked cheesy chicken. The dish in the front is fully visible, showing a thick layer of melted, bubbly yellow cheese on top, with pieces of browned chicken and sprinkled sliced almonds. Beneath the cheese layer, patches of red tomato sauce peek out, adding a rich color contrast. The casserole dishes sit on a white marbled surface with a textured orange cloth under the front dish. In the background, there is a striped bowl and blurred items suggesting a cozy kitchen setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g tub Neapolitan pasta sauce (from the chiller cabinet)
A good handful of fresh basil leaves
250g packet fresh stuffed spinach and ricotta tortellini
100g packet mozzarella, sliced
2 tbsp grated fresh parmesan
1 tbsp pine nuts
Mixed salad leaves, to serve

Instructions

Step 1: Preheat the oven to 180°C (gas mark 4, fan 160°C). In a large bowl, tip the Neapolitan pasta sauce and thin it down with 100ml (3½ fl oz) water. Add the fresh basil leaves and tortellini, season generously with salt and freshly ground black pepper, then stir well to combine.
Step 2: Divide half of the pasta mixture between two individual gratin dishes or one larger ovenproof dish. Tear half of the mozzarella and scatter it evenly over the pasta. Spoon the remaining pasta mixture on top and gently press it down so the tortellini stays mostly submerged in the sauce.
Step 3: Tear the remaining mozzarella and scatter it on top, then sprinkle over the grated parmesan and pine nuts.
Step 4: Place the dishes on a baking tray to catch any spills. Bake in the preheated oven for 25-30 minutes until the topping is golden and bubbling.
Step 5: Serve immediately with mixed salad leaves on the side for a fresh contrast.

Tips & Variations

For added flavor, stir in a crushed garlic clove or a pinch of chili flakes to the sauce before baking.
You can substitute spinach and ricotta tortellini with other filled pasta like ravioli or gnocchi for variation.
Toast the pine nuts lightly in a dry pan before adding to enhance their nutty aroma.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C for 15-20 minutes until heated through, or microwave in short bursts to avoid the pasta drying out.

How to Serve

The image shows two round baking dishes filled with lasagna, with the nearest one being dark blue and the other a yellow ceramic dish. Each lasagna has a golden-brown cheesy top layer with melted cheese that is slightly bubbly and browned, and beneath, a visible mixture of tomato sauce and pasta layers peek through. The dishes rest on a wooden surface with an orange knitted cloth under the closer dish, adding texture and warmth. In the background, there is a white bowl with blue stripes, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta sauce if I don’t have Neapolitan?

Yes, a tomato and herb sauce works well too. Just make sure it’s not too watery to avoid a soggy bake.

What can I serve with this pasta bake?

A simple mixed green salad or steamed vegetables complement this dish nicely and add freshness to the meal.