Creamy Pesto Tortellini Bake

• 100 gbaby spinach
• 200 gcherry tomatoes, halved
• 2garlic cloves, finely chopped
• 500 gfresh cheese tortellini
• sea salt and black pepper, to season
• 200 mldouble cream
• 1 tbspolive oil
• 160 gbasil pesto
• 1 tsplemon zest (optional) (optional)
• 50 gfresh breadcrumbs
• 25 gbutter, diced
• 150 gmozzarella, shredded
• 50 gParmesan, grated
• 15 gflat-leaf parsley, chopped

Method

1. 1Preheat the oven to 200°C (fan 180°C). Wait until a full pan of water is properly boiling. Season the pasta itself.
2. 2Drop the tortellini in and cook for 1–2 minutes less than the packet says; they'll finish cooking in the oven, so you want them just shy of done. Drain and set aside.
3. 3Heat the olive oil in a frying pan over medium heat. Add the cherry tomatoes cut-side down in a single layer; don't crowd them, or they'll steam instead of blistering. Leave them for 3 minutes until the cut sides catch and turn jammy.
4. 4Add the garlic and stir for 30 seconds. Toss in the spinach and let it wilt for a minute.
5. 5Mix the pesto and cream, adding the optional lemon zest if using. Fold in the tortellini and tomato-spinach mixture until coated.
6. 6Spoon the sauced tortellini into a 20–24cm baking dish. Scatter the mozzarella and Parmesan over the top in an even layer.
7. 7Rub the diced butter into the breadcrumbs with your fingertips until the mixture looks like damp sand, then scatter over the cheese; the butter is what turns them deep golden rather than pale and dry.
8. 8Bake for 18–22 minutes until the cheese is bubbling at the edges and the breadcrumbs are properly golden, with the filling silky and hot underneath.
9. 9Rest for 3–4 minutes, then scatter over the listed parsley and serve.

Per serving

kcal

706

protein

20.9g

fibre

2.6g

carbs

17.4g

fat

60.3g