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I've had a lot of requests to put my tortellini bake recipe in my LJ, and now have done so. Thanks to Super Food Ideas magazine for the awesome basic recipe.
Tomato and ricotta tortellini bake
(Serves 6)
-250g fresh ricotta cheese
-1 cup fresh basil leaves (or, two tablespoons of pureed basil, and about ten leaves to garnish)
-3 x 400g cans of diced tomatoes
-2 large crushed cloves of garlic (or two teaspoons of minced garlic)
-1 teaspoon white sugar
-2 x 400g packets tortellini pasta (1 x 625g packets will do the trick. I usually use veal tortellini, but any flavour works)
-250g mozzarella cheese, thickly sliced (I just slice up a whole pear-shaped mozzarella and use what I need. The rest gets snacked upon)
1. Preheat oven to 220C/428F. Lightly grease a 5cm deep, 22cm x 30cm baking dish. (I use a lasagna dish.) Beat ricotta with a wooden spoon until smooth.
2. Roughly chop 3/4 of the basil. (Unless you use the pureed basil, if so skip this step.) Combine tomatoes, basil, sugar and garlic in a saucepan over medium-high heat. Cook for five minutes or until boiling. Simmer for a further 10 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
3.Meanwhile, cook pasta in salted boiling water for three minutes or until partially cooked. Drain and return to large saucepan; stir in sauce.
4.Place pasta and sauce in lasagna dish; cover with sliced cheese and dollop on ricotta. (Don't be afraid to use your hands for this.)
5. Bake uncovered for 15-20 minutes or until bubbling around edges. Top with remaining basil and serve.