
Ingredients
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625g pack cheese and spinach tortellini
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1 tablespoon olive oil
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1 brown onion, finely chopped
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200g prosciutto slices or bacon rashers, coarsely chopped
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1 garlic clove, crushed
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800g can diced Italian tomatoes
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2 tablespoons tomato paste
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1/2 cup shredded parmesan
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2 tablespoons chopped fresh basil
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220g bocconcini, torn into large pieces
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Fresh basil leaves, to serve
Method
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1Preheat oven to 200C.
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2Cook the pasta in a large saucepan of boiling water until al dente. Drain and return to the pan.
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3Meanwhile, heat the oil in a large frying pan over medium high heat. Add the onion and prosciutto. Cook, stirring, for 4-5 minutes or until the onion is soft. Add the garlic and cook, stirring, for 30 seconds or until it is aromatic.
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4Stir in the tomato and tomato paste until heated through.
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5Add the tomato mixture, parmesan and chopped basil to the pasta.
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6Stir until well combined. Spoon into a 3L – or 12-cup – capacity baking dish.
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7Top with the bocconcini.
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8Bake for 20 minutes or until the cheese melts and is golden. Top with basil leaves to serve.
Source: taste.com.au