Creamy Tortellini & Vegetable Bake
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
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