Ingredients
-
500
-
4 - 5
-
600
-
2 - 3
-
100 - 150
-
200
-
500
-
250
-
2 - 3
-
2 - 3
-
-
-
-
-
Directions
Tortellini and Spinach Bake,I’ve got this recipe of my sister-in-law. I just love the combination of pasta, spinach cheese and tomatoes. Served with crusty bread and a fresh salad (plus a few bottles of red wine), it’s perfect if you have a few friends round for dinner and don’t want anything too formal!,Not a fan, was very rich even though used milk. Used 2 tsp salt, and was way too salty, would not make again.,For all the fattening ingredients that went into this, I expected it to be much better. used two 10 oz packages of spinach, which is a little less than 1 and 1/3 pounds and I thought it was way too much spinach. If I were to make this again, I would only use one package. used milk instead of cream and a 28 oz can of diced tomatoes. It certainly was easy!
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Steps
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1
Done
|
Cook the Tortellini in Salted Water For About 3-4 Minutes, Drain and Put in a Big Oven Proof Dish. |
|
2
Done
|
Add the Tomatoes. |
|
3
Done
|
Defrost the Spinach, Squeeze Out Most of the Excess Water and Add the Garlic. |
|
4
Done
|
Season With Salt and Pepper to Taste. |
|
5
Done
|
Add to the Pasta and Tomatoes, Mix Well. |
|
6
Done
|
Top With Feta Cheese. |
|
7
Done
|
in a Bowl Mix the Soured Cream and Single Cream. |
|
8
Done
|
Season With Salt and Pepper to Taste (don't Hold Back). |
|
9
Done
|
Add the Grated Cheese and Pour Over the Dish, Make Sure It Mixes With the Rest of the Ingredients and Doesn't Just Sit on Top. |
|
10
Done
|
Preheat the Oven (200c, 400f, Gas Mark 6) and Bake For 20-30 Minutes. |
