40 min 
Easy Reccomended Product
Strained Tomatoes
500 gr
Ingredients (4 portions)
- Cloves of garlic 2
- Fresh tortellini with spinach ricotta filling or favourite tortellini* 400 gr
- Freshly chopped basil 1 handful
- Frozen spinach 200 gr
- Mozzarella 150 gr
- Olive oil 2 tbsp
- Oregano, dried 1⁄2 tsp
- Pecorino, freshly grated 100 gr
- Pomíto tomato pulp fine pieces 300 gr
- Red onion 1
- Tomato purée 1 tbsp
Preparation
- For the tomato sauce, peel and chop the onion and garlic.
- Heat the olive oil in a saucepan. Fry the onion and garlic until translucent.
- Add the spinach and tomato paste and fry until the liquid has evaporated.
- Deglaze with tomato pulp and pour in strained tomatoes.
- Add the basil and oregano to the sauce. Simmer everything on a medium heat for about 15 minutes.
- Preheat the oven to 190 degrees.
- Place the tortellini in an ovenproof casserole dish and pour over the hot tomato sauce.
- Pluck the mozzarella into pieces with your fingers and spread over the tortellini.
- Finally, sprinkle with freshly grated pecorino and bake for approx. 15-20 minutes.
*If you use dried tortellini, pre-cook them in salted water for 4-5 minutes.
