Farm-to-table
Lasagne Al Forno

1. Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
2. In a saucepan, heat a tablespoon of oil over medium heat. Add the minced garlic, chopped basil, and chili flakes and cook for 1-2 minutes until fragrant.
3. Add the passata to the saucepan and stir to combine with the garlic and herb mixture. Simmer the sauce for 5-10 minutes until slightly thickened.
4. Cook the tortellini according to package instructions, but slightly undercook them, as they will continue to cook in the oven.
5. Drain the cooked tortellini and add it to the saucepan with the passata sauce. Stir to coat the tortellini evenly with the sauce.
6. Pour half of the tortellini and sauce mixture into the prepared baking dish.
7. Sprinkle half of the shredded mozzarella on top.
8. Pour the remaining half of the tortellini and sauce mixture into the baking dish. Sprinkle the remaining shredded mozzarella on top.
9. If using, sprinkle the grated Parmesan over the top of the dish.
10. Bake the Spinach and Ricotta Tortellini Bake in the preheated oven for 25- 30 minutes, or until the cheese is melted and bubbly and the edges of the tortellini are slightly golden.
11. Remove the baking dish from the oven and let it cool for a few minutes before serving.

Enjoy your delicious and cheesy Spinach and Ricotta Tortellini Bake!