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1 pack Essential Spinach & Ricotta Tortelloni
Few handfuls washed spinach
340g jar Essential Tomato & Basil Pasta Sauce
2 Essential Italian Mozzarella
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.
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