Baked Spinach and Ricotta Tortelloni
Preheat your oven to 200°C/400°F.
Gently crush your two cloves of garlic, then peel them.
Start by making a simple tomato sauce. In a saucepan, warm 3 tbsp of olive oil over a medium heat and add your garlic.
After a few minutes they should be lightly golden brown. Strip the leaves from the basil and add to the oil (be careful, it might spit!) along with the chilli flakes.
Stir and cook for 1 min, then add the tomato passata and 1 tsp salt. Leave to simmer for about 15 mins.
Set a large pan of salted water on to boil. Once boiling, add the tortelloni and cook for just 1 min. Drain and set aside.
Drain and dice up the mozzarella into roughly 1cm cubes.
After 15 mins, once the sauce has reduced and thickened a little, taste it for seasoning - it might need more salt.
Now, mix the tortellini into the sauce along with two-thirds of the diced mozzarella. Pour the mixture into an ovenproof dish. Top with the remaining mozzarella and a generous sprinkling of parmesan.
Bake in the oven for 15 mins until the cheese is golden brown and bubbling. Let it rest for 5 mins before serving. Enjoy!