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4 25mins

Creamy Tortellini & Vegetable Bake

Ingredients

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  • 625g packet fresh spinach & ricotta tortellini
  • 300mL Bulla Cooking Cream
  • 1 cup grated cheese blend
  • 1 zucchini, thinly sliced
  • 1/2 cup frozen peas
  • 1/2 cup basil leaves
  • 1/2 punnet cherry tomatoes, sliced
STAPLES FROM THE PANTRY
  • olive oil, for drizzling
  • salt & pepper
  • 1/4 cup water

Cooking Directions

  • Preheat oven to 180°C (160°C fan-forced). Bring a large pot of water to the boil. Add pasta and cook to pack directions until just tender. Drain well.
  • Return pasta to the pot and add the Bulla Cooking Cream, water and half the cheese. Mix well. Stir in the zucchini, peas and half the basil. Season to taste.
  • Pour into a baking dish and top with the remaining cheese. Bake for 20 minutes.
  • Scatter tomatoes and remaining basil over the bake and serve with a drizzle of olive oil.

Ingredients

ADD TO SHOPPING LIST
  • 625g packet fresh spinach & ricotta tortellini
  • 300mL Bulla Cooking Cream
  • 1 cup grated cheese blend
  • 1 zucchini, thinly sliced
  • 1/2 cup frozen peas
  • 1/2 cup basil leaves
  • 1/2 punnet cherry tomatoes, sliced
STAPLES FROM THE PANTRY
  • olive oil, for drizzling
  • salt & pepper
  • 1/4 cup water