TORTELLINI AND SPINACH BAKE

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Tortellini and Spinach Bake image

I've got this recipe of my sister-in-law. I just love the combination of pasta, spinach cheese and tomatoes. Served with crusty bread and a fresh salad (plus a few bottles of red wine), it's perfect if you have a few friends round for dinner and don't want anything too formal!

Provided by -Sylvie-

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

500 g fresh tortellini (filling of your choice, 1 lb)
4 -5 tomatoes, skinned and chopped
600 g frozen spinach (1 1/3 lb)
2 -3 garlic cloves, finely chopped
100 -150 g feta cheese, cut into chunks (4oz)
200 g grated cheese (7 oz)
500 ml sour cream (2cups)
250 ml single cream (1 cup)
2 -3 teaspoons fresh ground black pepper
2 -3 teaspoons salt

Steps:

  • Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
  • Add the tomatoes.
  • Defrost the spinach, squeeze out most of the excess water and add the garlic.
  • Season with salt and pepper to taste.
  • Add to the pasta and tomatoes, mix well.
  • Top with feta cheese.
  • In a bowl mix the soured cream and single cream.
  • Season with salt and pepper to taste (don't hold back).
  • Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
  • Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.

Nutrition Facts : Calories 670.6, Fat 40, SaturatedFat 23.6, Cholesterol 134, Sodium 1947.5, Carbohydrate 54.3, Fiber 5.7, Sugar 6.8, Protein 27.2

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