Ingredients
Für die Soße:
- 2 tablespoons extra-virgin olive oil
- 4 small yellow onions, finely chopped
- 5 garlic cloves, minced
- 1/2 cup dry white wine (125 ml)
- 2 x 690 g jar tomato passata (püreed tomatoes)
- 2 rosemary sprigs
- 3 thyme sprigs
- 1-2 pinches red chili flakes
- 1 tablespoon balsamico
- 1 teaspoon brown sugar, optional
- 1/2 cup vegetable broth (125 ml)
- sea salt and freshly ground pepper, to taste
- 100 g baby spinach
Für die Auflauf:
- 2 x 500 g packages fresh tortellini (3-4 minute cooking time)
- 2 x 125 g packages bufallo mozzerella
- freshly grated parmesan cheese
- basil leaves, to garnish
Instructions
- Using a large, deep oven-proof skillet, heat the oil over medium heat, add the onion and garlic and cook until soft and translucent. Add the wine, cook until reduced.
- Add the tomatoes, herbs, spices, vinegar, sugar and broth. Season with salt and pepper. Cover with a lid and let simmer for 10-15 minutes.
- Meanwhile, preheat the oven to 400°F / 200ºC.
- Remove the lid, turn off the heat and stir in the spinach, and the uncooked tortellini and stir into the sauce. Tear the mozzerella into pieces and scatter on top. Sprinkle with grated parmesan.
- Transfer the oven-proof skillet with the pasta to the preheated oven and bake for about 20 minutes, or until the cheese on top is golden brown.
- Remove and allow to stand for a few minutes before serving garnished with fresh basil.
- Enjoy!
Nutrition
Notes
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