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Tortellini and bocconcini bake

  • 0:20 Prep
  • 0:35 Cook
  • 6 Servings


  • 625g pack cheese and spinach tortellini
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 200g prosciutto slices or bacon rashers, coarsely chopped
  • 1 garlic clove, crushed
  • 800g can diced Italian tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup shredded parmesan
  • 2 tablespoons chopped fresh basil
  • 220g bocconcini, torn into large pieces
  • Fresh basil leaves, to serve


  • 1
    Preheat oven to 200C.
  • 2
    Cook the pasta in a large saucepan of boiling water until al dente. Drain and return to the pan.
  • 3
    Meanwhile, 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.
  • 4
    Stir in the tomato and tomato paste until heated through.
  • 5
    Add the tomato mixture, parmesan and chopped basil to the pasta.
  • 6
    Stir until well combined. Spoon into a 3L – or 12-cup – capacity baking dish.
  • 7
    Top with the bocconcini.
  • 8
    Bake for 20 minutes or until the cheese melts and is golden. Top with basil leaves to serve.

Source: taste.com.au


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