about 45 min
Sundried Tomato Baked Tortellini
- 1 lb Tortellini (any kind is fine – three cheese is awesome!)
- ½ lb mozzarella, grated
- ½ c cherry tomatoes, halved
- 2 c baby spinach
- 177g (3/4 c) Sundried Tomato Pesto
- Fresh cracked pepper to taste
- Fresh grated Parmesan to garnish
Step by Step Instructions
Set the oven to 350.
Put a large pot of water on to boil for the tortellini and cook it for half the time instructed on the package, then drain well. Place a couple of spoons full of tomato pesto into the bottom of the pot that you boiled the tortellini in and spread it over the bottom of the pot, then place the par-cooked tortellini back into the pot.
Pour the rest of the tomato pesto over the tortellini. Add the tomatoes and spinach and mix well until the pasta is well coated and everything is evenly distributed, then pour the tortellini into a greased 9×13 baking dish, top with grated mozzarella, and place the pan into the oven for about 20 minutes, until cheese is nicely browned.
Serve it up, and enjoy! (PS – you will likely have a little left over for lunch tomorrow!)