Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella
A simple Saturday supper dish, (or a light luncheon and mid-week supper dish) is my recipe of the day today – something that most people can rustle up from store cupboard and pantry staples, and a tasty recipe that is on the table in under an hour; this recipe for Tortellini Pasta Bake with Sun-Dried Tomato Pesto & Mozzarella is quick and easy to make, and yet it tastes and looks quite sophisticated with a hint of fresh mint mingling with the sun-dried tomato pesto tomato sauce and the aubergine tortellini. I always have a few packets of dried tortellini tucked away for impromptu meals, and my favourites are the vegetarian versions you can get from one of the best and well-know “budget shops” – it’s an aubergine and tomato filled tortellini which is very easy to “dress up” in a “designer sauce” or a quick dressing for a pasta salad.
The last thing I need or want to do on Saturday is slave away in the kitchen – even though I work free-lance from home and cooking is my vocation, Saturday is always a day for not checking my work emails and having some “time off” from the kitchen and laptop. I look forward to the weekend with anticipation and something quick and tasty to make for supper is my kind of recipe. This simple recipe for pasta bake is just what I mean – using tinned and packet ingredients with fresh tomatoes and herbs, you can enjoy a “home-baked” meal that is better (and costs less) than a ready-made supermarket meal, and you also have control over the choice of ingredients, such as high quality Italian pasta.
The great thing about this recipe is that it can be pre-prepared to the baking stage, covered over and kept in the fridge, ready to pop in the oven when you are ready to eat. It also freezes beautifully, and all you have to do is to allow it to cool, cut it into squares and then wrap it before freezing it – allow it defrost on the day you need it and then microwave it. If you are not a fan of the microwave, then just wrap it loosely in foil and re-heat it on a hot oven, it won’t dry out and you will be able to enjoy it in about 30 minutes.
I hope you will enjoy this recipe if you make it – it’s not “haute cuisine” by any stretch of the imagination, but is good honest fare that will satisfy your family’s hunger as well as fit into your meal planning schedule on a busy day. Tomorrow is Mothering Sunday in the UK, Mother’s Day, and if you are still in need of some recipe ideas, then I have a lovely Mothering Sunday post with lots of recipe ideas here: Mothering Sunday (Mother’s Day) Recipes: Cakes, Scones, Tarts & Sandwiches. Have a wonderful weekend and a very Happy Mother’s Day to all my readers who are mums! Karen
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