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Tortellini and Greens Bake
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Description
This is not a traditional Italian dish but it does use ingredients associated with Italian food. Nowadays greens may be considered a Southern thing, but my dad remembered his Italian born mother cooking greens while growing up in New Jersey. He never did tell me what kind of greens she used, so I can’t say. But in his household eating greens was common. Hope you enjoy my spin on a few of my favorite ingredients!
Ingredients
- 16 ounces, weight Package Frozen Tortellini
- 2 cups Spaghetti Sauce
- 2 cups Cooked Or Leftover Greens, Well Drained
- 2-½ cups Mozzarella Cheese, Shredded
- 1-½ cup Ricotta Cheese
- ¼ teaspoons Ground Nutmeg
Preparation
Cook tortellini per package directions and drain well.
Preheat oven to 350 F.
Spread 1 cup of the spaghetti sauce in a 9×9 (I used a 7.5 x 9.5) or similar sized dish. Evenly spread the 2 cups of cooked greens on top of the sauce.
Cover the greens with the tortellini.
After reserving ½ cup of the shredded mozzarella mix the remaining ingredients (2 cups mozzarella, ricotta and nutmeg) in a bowl.
Spoon the cheese mixture evenly over the tortellini.
Spread the remaining 1 cup of spaghetti sauce over the cheese. Top with the remaining mozzarella.
Cover with foil and bake at 350 F for 45 minutes. Uncover and bake for 5-8 more minutes.
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