A great crowd-pleasing cheesy pasta bake, this Baked Tortellini with a garlic bread crust could be sub-titled “can’t-be-bothered-to-make-a-lasagne”. It is very quick to assemble – with everything to hand, this could be in the oven in less than 10 minutes, and on the table in under half an hour. There’s a challenge.
The garlic bread crust is a bit of an indulgence, but my garlic baguette cost 34p from Aldi so far from an extravagance! (It will also fill your house with the gorgeous smell of baking garlic butter for a while, which is well worth 34p in itself!).
- 1 head broccoli cut into florets (or frozen broccoli florets would also work well here)
- 500 g pack spinach & ricotta tortellini or any other stuffed pasta will do
- 500 g tub fresh cheese sauce
- 150 g cherry tomatoes halved
- 1 garlic baguette fresh or frozen and thawed
- a generous handful grated cheddar cheese
- Preheat the oven to 200C / 400F / Gas Mark 6. Bring a very large saucepan of water to the boil and add the broccoli. After 4 minutes, add the tortellini and boil for a further 3 minutes. Drain and return to the saucepan.
- Stir through the cheese sauce and halved cherry tomatoes, then pour into an ovenproof baking dish.
- In a food processor, blitz the garlic baguette into chunky breadcrumbs, then toss through the grated cheese. Scatter over the pasta.
- Bake in the oven for 20 minutes, or until the crust is golden and the sauce bubbling.
- Serve with a crisp green salad.