This delicious Italian dish is a great egg-free lunch, made of spinach and ricotta tortellini, spaghetti sauce and mozzarella cheese – all baked together to create an amazing European pasta & noodle bake.
Special diets: Vegetarian | eggs-free |
️Allergens: not vegan | gluten | lactose | nuts | soy |
⏱ 42 mins – easy
🍽 2 servings – 1139 kcal per serving
- 1 tsp black pepper
- 1 tsp salt
- 18 oz spaghetti sauce
- 1 bunch basil
- 9 oz stuffed spinach and ricotta tortellini
- 4 oz mozzarella cheese
- 2 tbsp Parmesan cheese
- 1 tbsp pine nuts
- 1 pack arugula
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 big bowl
- 1 knife
- 1 spoon
- 2 bowls
- 1 grater
- 1 platter
- 1 oven
- 1 baking dish
Slice mozzarella cheese.
Shred parmesan cheese with a grater.
Put spaghetti sauce in a bowl and add 0.4 cups of water to it. Add basil, stuffed spinach and ricotta tortellini to the bowl. Season with 1 tsp salt and 1 tsp black pepper. Stir with a spoon to get a pasta mixture.
Preheat the oven to 355°F for 12-15 minutes.
Transfer half of the pasta mixture to a baking dish, then add half of sliced mozzarella cheese on top. Next, add the rest of pasta mixture and top with the rest of the mozzarella cheese, parmesan cheese, and pine nuts. Put it in the oven and bake for 30 minutes.
Turn off the heat and take the baking dish out of the oven.
Combine olive oil, balsamic vinegar, wholegrain mustard, and honey in a bowl with a spoon to get a dressing.
Put arugula in a big bowl, add dressing and mix with a spoon to get a salad.
Serve easy pasta bake in a platter with a side of arugula.
It’s ready to be served !