Ingredients
Serves 2-3
1 tsp olive oil
350g mince (soya, pork or beef)
3 tsp tomato puree
300g tinned chopped tomatoes
2 tsp dried oregano
200g spinach and ricotta tortellini
60g mozzarella, grated
Total time: 25 mins
Method
Preheat the oven to 180ºC. Heat the oil in an ovenproof frying pan and add the soya mince. Fry for a few minutes before adding the tomato purée, tomatoes and oregano, adding a splash of water if it looks a little dry.
Place the tortellini in a large bowl and pour over a full kettle of boiling water. Leave it to sit for 2 minutes then drain. Gently stir the tortellini into the mince mixture.
Scatter over the mozzarella and bake in the oven for 15 minutes until the cheese is golden and bubbly then serve.
This bake will keep in the fridge for up to 3 days. It also freezes well and can be reheated in the microwave.
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