500g tub Neapolitan pasta sauce (from the chiller cabinet)
a good handful of fresh basil leaves
250g pkt fresh stuffed spinach and ricotta tortellini
100g pkt mozzarella, sliced
2 tbsp grated fresh parmesan
1 tbsp pine nut
mixed salad leaves, to serve
Assemble the sauce. Preheat the
oven to 180C/gas 4/fan160C. Tip
the pasta sauce into a large bowl
and thin it down with 100ml/31?2fl oz
water. Scatter in the basil leaves
and tortellini, season with salt and
freshly ground pepper, and give it
all a really good stir.
Layer it all up. Tip half the pasta
mixture into two individual gratin
dishes (or one bigger one), tear half
of the mozzarella and scatter over
each dish. Spoon the rest of the
pasta and sauce on top and press
the pasta down a little so it doesn’t
stick above the sauce too much.
Tear the remaining mozzarella and
scatter on top with the parmesan
and the pine nuts.
Bake and serve. Put the dishes
on a baking sheet to catch any
spills, and bake for 25-30 minutes
until golden and bubbling. Serve
with a leafy salad.