Baked tortellini with spinach & ricotta

Method

• 1
  Preheat oven to 180ºC. Lightly spray a 3L (12-cup) capacity ovenproof dish with oil. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
• 2
  Add pasta sauce and spinach to pasta. Stir to combine. Spoon mixture into dish. Top with ricotta. Sprinkle with mozzarella and parmesan. Bake for 20 minutes or until golden. Serve with salad leaves.