Baked tortellini with tomato, olives and ricotta
1 medium, finely chopped
1 medium, peeled, finely chopped
1 individual, trimmed, finely chopped
2 clove(s), crushed
canned diced tomatoes
800 g, (2x400g)
Tortellini or ravioli filled pasta, boiled, spinach and ricotta
375 g, (tortellini)
black olives, drained
55 g, (1/3 cup), kalamata, sliced, pitted
reduced-fat ricotta cheese
1 cup(s), (240g)
1 x 3 second spray(s)
- Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 6–7 minutes or until vegetables are softened. Add garlic and tomatoes and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until sauce thickens.
- Meanwhile, cook tortellini in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Add tortellini and olives to tomato mixture and stir to combine.
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Spoon tortellini mixture into prepared dish and crumble over ricotta. Bake for 15–20 minutes or until heated through. Sprinkle with basil to serve.