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Baked tortellini with tomato, olives and ricotta

Baked tortellini with tomato, olives and ricotta

Total Time
1 hr
15 min
45 min
An impressive dish that’s easy to put together, just throw together a few ingredients for a fresh tasting and filling pasta bake with class


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, peeled, finely chopped


1 stick(s), trimmed, finely chopped


2 clove(s), crushed

Canned diced tomatoes

800 g, (2x400g)

Fresh cooked spinach and ricotta tortellini or ravioli

375 g, (tortellini)

Black olives, drained

55 g, (1/3 cup), kalamata, sliced, pitted

Reduced-fat ricotta cheese

1 cup(s), (240g)

Fresh basil


Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Salad of rocket and shaved fennel, drizzled with balsamic vinegar. TIP: To store a bunch of fresh basil, wrap it in dry paper towel and place in a sealed plastic bag in the refrigerator. The paper towel will absorb moisture so the leaves don’t turn black.