Baked tortellini with spinach and chilli
This recipe for baked tortellini with spinach and chilli is super-easy to make, ready in under and hour and less than 500 calories - perfect for a midweek meal for two. Use bought tortellini and the hard work is done for you
- 1 clove garlicsliced
- olive oil
- 400g tin chopped tomatoes
- a pinch (optional) chilli flakes
- 1 pack tortellini with a vegetarian fillingabout 250g
- 200g spinach
- 1/2 a small ball mozzarellasliced
Nutrition: per serving
- kcal391
- fat17.2g
- saturates7.6g
- carbs36.6g
- fibre7.9g
- protein18.5g
- salt1.5g
Method
step 1
Cook the garlic in 1 tbsp olive oil for a couple of minutes, then tip in the tomatoes, add a splash of water and the chilli if using. Simmer for 10 minutes until thickened. Season.
step 2
Cook the tortellini until just done, then drain well. Wilt the spinach in a microwave or hot pan then squeeze out any excess water.
step 3
Heat the oven to 200C/fan 180C/gas 6. Put the spinach in the bottom of a small ovenproof baking dish.Add the tortellini then spoon over the tomato sauce. Finish with the mozzarella and bake for 20 minutes, or until bubbling.