How it's made!

• Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
  
• 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.
  
• 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.
  
• Cook the tortellini according to package instructions, but slightly undercook them, as they will continue to cook in the oven.
  
• Drain the cooked tortellini and add it to the saucepan with the passata sauce. Stir to coat the tortellini evenly with the sauce.
  
• Pour half of the tortellini and sauce mixture into the prepared baking dish.
  
• Sprinkle half of the shredded mozzarella on top.
  
• Pour the remaining half of the tortellini and sauce mixture into the baking dish. Sprinkle the remaining shredded mozzarella on top.
  
• If using, sprinkle the grated Parmesan over the top of the dish.
  
• 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.
  
• 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!

Video tutorial