Fridge Friend Recipes
Feta and Soft Cheese Baked Tortelloni recipe
Creamy soft cheese and salty feta melt into the tortelloni for a rich, comforting pasta bake. It is easy to assemble and deeply satisfying.
28 min · Easy · Italian-British Jump to method
Ingredients
- 400g Ricotta & Spinach Tortelloni
- 120g Soft Cheese
- 60g Organic Feta
- 50g Cheddar Cheese
- 10g Lurpak
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 554 kcal |
| Protein | 21 g |
| Carbohydrates | 47 g |
| Fat | 29 g |
| Saturated fat | 16 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
Why this works
A rich, cheese-heavy baked tortelloni dish that is relatively high in energy, saturated fat and sodium, with a moderate amount of protein.
Calcium-rich. Feta, cheddar and soft cheese contribute a useful amount of calcium for bone health.
Protein source. The tortelloni and cheeses provide a moderate protein content, which can help with satiety.
Higher saturated fat and salt. The combination of cheeses makes this dish relatively high in saturated fat and sodium, so portions matter if watching heart health.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Make sure the oven has fully reached temperature before the dish goes in, so the pasta is not sitting around and drying out while you wait for heat to build.
- Cook the tortelloni for 1-2 minutes less than the packet suggests, then drain.
Aim for the tortelloni to stay just shy of fully tender with a little bite in the centre, and drain them promptly so carry-over heat does not push them to mushy.
- Stir the soft cheese with a spoonful of hot water until loosened, then mix through the tortelloni.
Add the hot water a teaspoon at a time if needed, stopping when the sauce is smooth and spoonable rather than thin and soupy.
- Crumble in the feta and place everything in an ovenproof dish.
Break the feta into uneven crumbs for salty pockets throughout, and avoid compacting the mixture so the bake stays light rather than dense.
- Top with grated cheddar cheese and bake until golden and bubbling.
Place the dish on the middle shelf so the cheddar browns evenly; if the top is colouring too fast, loosely cover it with foil to prevent burning before the sauce bubbles.
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