Easy spinach, ricotta & tomato pasta bake

Cook the tortelloni in a large saucepan according to pack instructions. Drain, reserving a little of the cooking water.

Return the empty pan to the heat. Add a few handfuls of washed spinach and the sauce to the pan and heat through thoroughly, until the leaves have wilted. Return the pasta to the pan with enough reserved cooking water to loosen, if needed. Season and spoon into an ovenproof dish.

Rip the drained mozzarella over the top, then cook in a preheated hot oven until bubbling, piping hot throughout and golden on top. Delicious with any remaining spinach leaves lightly dressed with a little olive oil, lemon juice and seasoning on the side.